Kathirikai Kootu (Brinjal kootu)

We enjoy this brinjal curry along with rice or roti this dish is normally prepared during winter in my house. 

250 Grams of Brinjal (Cut into cubes)
1/3 Cup Channa dal /Split chick peas
1 Medium size Onion (Finely chopped)
2 Tbsp Coriander powder
1 Tsp Chilly powder
1/4 Tsp Turmeric powder 
1/2 Inch Cinnamon stick 
2 Cloves
2 Pods Cardamom
Coriander and mint leafs
Lime few drops
3 Tbsp Oil
1 Tbsp Clarified butter
Salt to taste

For masala:
4 Green Chillies 
1 Tbsp Fresh Coconut
1/4 Tsp Fennel seeds
2 Cloves 
2 Pods Cardamom
1/2 Inch Cinnamon stick
1 Inch Ginger
8-10 Pods Garlic

First Step:Wash the Channa dal twice add a pinch of turmeric powder and 1 1/2 cup water and cook in a pressure cooker for 10 min till al-dente.
Second Step:
Heat a fry pan with 1 tbsp oil fry the cloves, cardamom, cinnamon, ginger, garlic and chillies first for 5 mins.

Add the fennel and coconut and fry a bit more remove from heat allow to cool add to a coffee blender and grind to a coarse paste with out adding water.
Lets Prepare:
Heat oil and clarified butter in a khadai / wok add cardamom, cinnamon, cloves allow to splutter.

Add onion fry till onion turns to light brown color add the masala paste fry for a min.

Add coriander powder, chilly powder and turmeric powder fry till the oil separates from the masala.

Add brinjal and fry for 5 mins on low flame add the cooked dal and 1/2 cup water if needed since the dal already has water adjust the amount of liquid accordingly.

Add salt stir well cover and allow the brinjal, dal and masala to cook well for 10 mins.

Add lime juice garnish with coriander and mint...serve hot with rice or roti...Enjoy...:)   

100% Vegetarian Soya Kabab

1 Cup Soya chunks
2 Tbsp Each Corn flour (Corn Starch) / Maida (All purpose flour)
1/2 Cup Yogurt 
1 Tbsp Tandoori chicken masala
1 Tbsp Red chilly powder
1/2 Tsp Turmeric powder
1 Tsp Coriander powder
1 Tbsp Ginger & Garlic paste
1 Tbsp Vinegar 
1 Pinch orange food color (optional)
1 Tbsp Coarse salt
Oil for frying 
Salt to taste.

Before :
  1. Heat water in a pot about 6 cups water add vinegar, coarse salt and soya boil for 15 mins till soya chunks has cooked well switch off the flame and allow the soya to sit in the same water for 20 more mins.(Vinegar helps remove odd flavor from soya chunks )
  2. Drain the soya and rinse twice in running water drain. squeeze out the water from soya chunks and reserve in a bowl.
  3. Add ginger and garlic paste to the soya chunks along with yogurt, tandoori masala, chilly powder, turmeric, salt and food color mix all the ingerdients well in the soya cover and allow to marinate in fridge for 1 hour.  
  • Remove soya from fridge bring to room temp add the corn flour and maida mix and mix well (you can also use besan and rice flour if you dont like corn and maida combo)
  • Heat oil in a wok and start frying the soya drain and garnish with coriander and chat masala serve hot with lime wedge...Enjoy...:)

lot of my face book and youtube friends and viewers requested for more veg recipes...
I've also done detail video demo do watch try it your self and post your comments...:)

Tomato Pickle

Mom is an expert when it comes to preparing pickles at home. She always had her ways to create and make things easy...normally when ever preparing tomato pickle its a task on its own chopping sun-drying and so on we absolutely need to defecate time and efforts for this pickle cutting short half the time and preparing this pickle in just fraction of time is something superb...

2 Kilo Tomatoes  
6 Tbsp Chilly Powder
1 Tbsp Turmeric Powder 
1 Cup Vegetable Oil
1 Medium Lime Size Tamarind 
3 Tbsp Mustard Seeds
1/2 Tsp Fenugreek Seeds 
1/4 Tsp Asafoetida
2 Tbsp Salt
1/4 Tsp Citric acid (if needed)
1/4 Cup Vinegar (if needed)

Lets Prepare:
  1. Try to use super ripe tomatoes for this recipe blanch & deseed the tomato if possible how ever i was unable to either blanch or deseed. chop into small cubes.
  2. Heat a heavy bottom pot or try and use a nonstick heavy bottom pot tip in the tomato cover and allow the tomato to wilt down a bit for 10 mins try to keep stirring constantly 
  3. In a small pot add 1/2 cup of water bring to a boil and add the tamarind and cook till tamarind goes into a mush for 15 mins remove from flame and allow to cool before extracting pulp. once cooled squeeze the tamarind to extract pulp strain in a tea strainer and reserve. you can also use 2 tbsp of ready to use tamarind pulp which is available in the market.
  4. Heat a fry pan and toast the 1tbsp of mustard seeds try to toast the seeds well on low flame once the mustard seeds stops popping reserve in a plate and allow to cool in the same fry pan add the fenugreek seeds fry well and reserve in the same plate and allow to cool before preparing a powder. in a coffee blender add the toasted seeds and prepare a powder and set aside.
  5. Constantly keep stirring the tomatoes the moisture from the tomato should completely evaporate in 1 hour time now add the tamarind pulp, chilly powder & turmeric powder mix well and allow to cook till everything has gone dry in 1 1/2 hour.
  6. Heat a fry pan add oil and heat well add the 2 tbsp of mustard seeds and 1/4 tsp of asafoetida and fry well tip the hot oil mixture in the tomato mix well and fry the tomato ensure the moisture has completely evaporated from the tomato while frying. add 1tbsp mustard and fenugreek powder mix well and fry for another 10 more mins till the oil surfaces on the top switch off the stove allow the pickle to cool completely before you bottle. serve the super duper pickle with curd rice, lime rice or sambar rice...Enjoy...:) 

  • While tempering for pickle you can fry garlic and curry leafs and add to the pickle.
  • citric acid and vinegar can be used to preserve the pickle. add vinegar or citric acid once the pickle has cooled completely.
  • Try to blanch peel and deseed the tomato before you prepare this recipe.
I've also done a video demo watch and enjoy...

Cauliflower Pepper Fry

11/2 Cups Cauliflower florets
1 Large Bell pepper (Cut into cubes)
1 Large Onion (Cut into Cubes)
1 Tbsp Ginger and Garlic paste
1 Sprig Curry leafs
2 Green Chillies Finely Chopped
1/2 Lime Juice
1 Tbsp Pepper Powder
1/2 Tbsp Kitchen king masala or Garam masala
1/4 Tsp Turmeric powder
1/4 Tsp Chilly Powder
1 Tbsp Coriander Powder
1 Pinch Asafoetida
2 Tbsp Vinegar
2 Tbsp oil
1/2 Tsp Clarified Butter
1/2 Cup water
Salt to Taste
Finely chopped fresh coriander and mint leafs for garnish.

Lets Prepare:

  • Using a mortar and pestle crush 5 pods of garlic and 1 inch piece of ginger.

  • Heat at least 5 cups of water in a pot add vinegar and 1/2 tsp of salt clean the cauliflower and add the cauliflower to the water leave for 5 min and then rinse throughly with running water this  way of cleaning will remove any pesticide from the cauliflower...make sure not to cook the cauliflower in this process.    

  • Heat a wok add oil and clarified butter then tip in the ginger and garlic paste tip in the curry leafs fry a bit tip in the onion and the chillies add a pinch of asafoetida fry the onion till transparent tip in the  turmeric,chilly powder and coriander powder and fry everything for a min add the salt and tip in the cauliflower and bell pepper fry everything for 2 more mins add water bring to boil and cover till the veg has cooked and the water evaporates add the kitchen king masala and the pepper powder and sprinkle little water and mix well and fry cover for few more mins and add few drops of the lime juice and  add finely chopped coriander and mint stir and serve hot for rice or roti...Enjoy...:)
In India every one prepares a vegetable for everyday lunch or dinner this is a very common recipe we normally prepare few south indian homes enjoy this recipe for either rasam rice or curd rice either ways this recipe has a class taste well balanced side dish recipe...:) 

I've also done a detail recipe video demo do watch try it your self...enjoy...:)

Potato Chips Frittata (Potato Wafer/Chips Omelette)

I am recreating and updating this blog space with new pictures and video. I had originally created and posted this recipe in 2010. We always have a stock of potato chips in the pantry, it tends to loose flavor and taste with in couple of days, best way to use up those chips are in a omelette. I like this potato chips frittata with toast and coffee πŸ˜€
Subscribe to me on Youtube English and Tamil Channel for regular updates πŸ˜‰

4 Eggs
1 Cup Potato Chips
1/4 Onion Finely Chopped
2 Chilies Finely Chopped 
1/2 Inch Ginger Grated 
5 Sprigs Coriander Finely Chopped 
2 Tbsp Oil
3 Tbsp Milk or Heavy Cream
Salt to taste
Paprika and Pepper Powder

Garnish: Finely Chopped Onions, Tomato and Coriander.

1. Use a fork to whisk the eggs it is easy.

2. Crack the open couple of eggs in a mixing bowl.

3. Start adding 2 tbsp chopped onion, 1 tbsp tomato, 1 chopped chilly, 1 tsp coriander, pinch of grated ginger, salt and splash of milk to the eggs.

4. Whisk the eggs.

5. Heat a Iron tawa or skillet on medium flame with 3 tbsp oil.

6. Once the tawa is ready to fry the eggs, take a fist full of potato chips crush and add to the egg whisk once and add the mixture to the tawa for frying.

7. Spread the egg and contents evenly creating an even layer omelette.

8. Sprinkle paprika and pepper powder as per preference.

9. Gently release the edges of the omelette flip and cook. 

10. Cook the omelette for a minute on each side or until the middle of the omelette is well done. 

11. Once the Omelette is done transfer to a serving plate garnish with chopped onion, tomato, crushed potato chips, coriander, sprinkle paprika and pepper powder serve right away...Enjoy😊

Suggestion you can try:
Use grated cheese or cheese flavor chips in the omelet.

Chana Dhal Halwa

1/2 Cup Chana Dhal / Split Chick peas 
1/2 Cup Sugar (Powdered)
2 1/2 Tbsp Clarified Butter / Ghee
2 Tbsp Oil
2 Pods Cardamom
1 Clove
15 Cashew nuts
10 Almonds
10 -15 Golden Raisins
1 Pinch Yellow Food Color  
Almond Essence Few Drops or saffron strands.
1/4 Cup Water.
First Step: Wash the chana dhal and soak for 2 1/2 hours or till the dhal doubles in size.

Second Step: In a mixer grinder or a coffee grinder add the sugar and powder the sugar set aside.

Third Step: Drain all the water once the dhal has doubled and add to a mixer blender and grind to a paste but not to a fine paste a bit coarse is better the halwa will have nice texture.

Fourth Step: Heat a heavy bottom pan or use a nonstick pan or kadai and add the 2 tbsp oil and clarified butter tip in the chopped almonds, cashew and raisins fry for a bit drain all the fried nuts and reserve. leave the oil and butter in the same pan.

Lets Prepare: In the same oil and clarified butter which we fried the nuts add the prepared dhal paste and stir for 5 min till the moisture evaporates until you get a ball consistency. tip in the powder sugar and stir and incorporate the sugar into the dhal eventually the sugar will melt and add the crushed cardamom pods and the clove mix well add 1/4 cup of water and keep stirring the mixture for 10 mins by now your dhal sugar and the spice will have incorporated well keep on stirring and keep add the rest of the oil and butter mixture to the halwa by 15 mins the halwa will start having nice texture adjust the flame from medium to slow now and then and keep on stirring add the food color and almond essence and stir well the more your stir the better halwa in 20 mins time you should see the entire moisture evaporated and the stickiness almost gone your almost there  keep stirring for another 10 more mins by now the halwa would have evaporated complete moisture and have a nice gloss mix the fried nuts in and serve hot...Enjoy...:)
This was a viewer request from youtube I must thank them i got to learn this recipe from mom and as a kid when mom used to prepare dhal halwa for me i used to enjoy but i never knew it required so much of patience and dedication you need to have strong hands and time to prepare this recipe we cant sit even for a minute but all worth the effort i would want all my viewers to try this recipe out and let me and mom know how did it turn out. i did not have almond essence or saffron strands at home if you have either one at home then use for this recipe.

 I've done detail demo on youtube do watch enjoy and try it your self...:)

Chicken Irani

  • 1 Kilo Chicken
  • 1 Large Onion
  • 1 Large Tomato
  • 1 Tbsp Ginger & Garlic Paste
  • 1 Tbsp Chilly powder
  • 1 Tbsp Coriander powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Turmeric powder
  • 2 Cardamom Pods
  • 3 Cloves 
  • 1 Inch Cinnamon 
  • 1/2 Bayleaf
  • 3 Tbsp Vinegar 
  • 10 to 15 Almonds
  • 1/2 Lime
  • 1 1/2 to 2 cups water
  • 2 Tbsp Oil
  • 2 Tbsp Ghee / Clarified butter
  • Salt to taste
Lets Prepare: 
  1. Soak almonds in lukewarm water for 1/2 hour and peel the skin using a coffee blender puree the almonds add lukewarm water if needed to get prefect paste consistency.
  2. Boil the onion in little water and prepare a paste using a coffee blender don't use water while preparing a paste.
  3. Blanch the tomato and prepare a puree.
  4. Wash the chicken in water and vinegar.
  5. Heat oil and clarified butter in a heavy bottom pan and tip in the bay-leaf, cloves, cardamom & cinnamon fry a bit tip in the onion paste fry till color changes to a light pink add the ginger garlic paste fry well once you see the oil to the sides tip in the dry masala chilly powder, turmeric, coriander and garam masala fry for a minute tip in the tomato puree fry well till you see oil to the side of the masala add the chicken to masala fry a bit add salt allow the chicken to infuse the masala cover and allow to fry for at least 5 to 10 minutes in the masala add 1 1/2 to 2 cups of water and cover and allow the chicken to cook keep stirring and checking till the chicken cooks and its well done add the almond paste and allow to boil for 2 minutes add lime juice and serve hot with roti or ghee rice or puri...enjoy...:) 

I've done a detail recipe demo on youtube watch and try it yourself...:)

Aloo Puri

1 Medium size Potato (parboiled) 
1 Cup All purpose flour / Maida
1/4 Tsp Chilly Flakes
1/4 Tsp Salt 
Oil for frying
2-3 Tsp of water

Lets Prepare:
  1. Using a cheese grater grate the potato.
  2. Add the chilly flakes, salt and all purpose flour to the grated potato.
  3. Kneed the dough without adding water add very little water if needed while keeding.
  4. Kneed the dough for 5-10 mins add 1/2 tsp of oil and kneed for another 2 more mins and cover allow the dough to rest for 1/2 hour.
  5. Heat oil in a wok to fry puri on medium flame.
  6. Make a fairly large roundle out of the prepared dough and dip in some flour before rolling out. roll out the dough to a large roti using a container lid or a small rounded cake pan cut out equal rounds out of the dough.
  7. Slowly slide the rounds in the hot oil fry press the puri in oil to puff a bit and turn every sec once the color turns to light gold and the puri has cooked drain and serve hot with any gravy or dal...Enjoy..:)
You can also prepare roti out of the same dough if you dont like to prepare puri.
I've also done a detail video demo do watch and enjoy...:)

Vegetable Chicken Fried Rice

  • 250 Grams Boneless Chicken ( Cut into small pieces)
  • 1/3 Cup Carrots , Fresh Beans and Bell peppers (Finely Chopped)
  • 1 Large Onion (Finely Chopped)
  • 1 Cup Spring Onion (Finely Chopped)
  • 3 Green Chilles (Finely Chopped) 
  • 1/3 Cup Fresh Peas
  • 2 Cups Basmati rice
  • 3 Cups Water to cook the rice
  • 2 Tbsp Ginger & Garlic paste
  • 1/4 Tsp Clove & Cinnamon powder
  • 1/4 Tsp Chilly Flakes
  • 11/2 Tbsp Black Pepper Powder
  • 1/4 Tsp Aji-no-moto (Taste Maker)
  • 1 Tbsp Soya Sauce
  • 4 Tbsp Oil
  • Salt to taste

 1st Step:

  • Cook the rice in a pressure cooker or in a electric cooker.
  • Once the rice has cooked allow the rice to cool completely down.
  • you can prepare the rice day before and refrigerate.
  • left over rice also can be used for this recipe.

2nd Step: 

  • Heat a wok or a pan add 1 tbsp oil and add the cut boneless chicken add black pepper powder , 1 tbsp ginger & garlic paste and 1/4 tsp salt fry and cover till the chicken cooks completely in its own juices. (Add water if only needed)
  •  keep stiring and frying the chicken on low flame till the chicken goes dry out of  moisture.

3rd Step:

  • Heat a wok add 3 tbsp oil and add 1 tbsp of ginger & garlic paste fry a bit tip in the finely chopped onion and chilles fry tip in the vegetables carrots, beans and peas add 1/4 tsp salt fry a bit add 1/4 cup water cover and cook.
  • Once the the veg has cooked tip in the bell pepper and spring onion and fry  a bit.
  • Add the cooked chicken to the veg add the Cinnamon and clove powder, chilly flakes, soya sauce and ajinomoto stir check for salt add if needed cover till the bell pepper and spring onions have cooked and allow the chicken and vegetables to incorporate all the flavors properly allow to fry for 5 mins.

Lets assemble: 
  • Once the Vegetables are cooked and done add the cooked rice mix well.
  • You can also add lime juice.
  • Allow the rice to incorporate all the flavors and also allow the rice to heat well before serving.
  • Serve hot....Enjoy...:)

                                  I've also done a detail recipe video do watch and enjoy...:)

Rumble Tumble

  • 6 Eggs
  • 2 Carrots (finely chopped)
  • 2 Indian Turnip / Noolkol (finely chopped)
  • 1 Large Onion (finely chopped) 
  • 150 Grams Cabbage (finely chopped)
  • 2 Green Chillies (finely chopped)
  • 1 Tbsp Ginger & Garlic paste
  • 1/4 Tsp Fennel seeds
  • 1/4 Tsp Pepper powder
  • Coriander finely chopped
  • 1/2 Cup water
  • 3 Tbsp Oil
  • Salt to taste.

Lets Prepare:

  • Add the fennel seeds, ginger and garlic to a coffee blender and prepare a paste.
  • Heat a wok add oil and tip in the ginger and garlic paste fry a bit add the onion and fry for 2 mins till the onion goes to a transparent color tip in the carrots and turnip and fry allow the moisture to evaporate from the veg add salt and water stir and cover allow the veg to cook till its well done.
  • Add the chillies and cabbage and fry till the cabbage has cooked add pepper powder and salt if needed add a bit of coriander and mix all the ingredients well.
  • Crack open the eggs in a bowl and add the eggs to the veg masala and with gentle hands start to scramble the eggs stir at a slow pace and get the veg incorporated well in the egg scramble. once you see the oil to the sides on the wok the egg scramble is done .
  • Garnish with coriander and serve hot for rice or roti ...Enjoy...:)  
 I've done a detail video demo on youtube watch and Enjoy...:)


Indo Chinese: Mushroom Chilly Recipe

Mushroom Chilly is an excellent starter come side dish for fried rice or noodles. We can also serve this dish with southindian meals, spe...