Chenna Batura

Chenna Batura...1 of the famous dish liked by all...It is less time consuming...but it tastes really yummy...:)...The Combo goes well as such...Here goes the recipe for Chenna Batura...

All u need...!!!
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For Chenna Masala...
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1. Chickpeas/Garbanzos - 2cup
2. Onion - big 1 finely chopped
3. Tomatoes - 2 finely chopped
4. Curry leaves
5. Cilantro
6. Mustard seeds
7. Cumin seeds
8. Ginger Garlic paste - 1 tsp(Optional)
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 1 tsp
11. Chenna Masala - 1 1/2 tsp
12. Garam Masala - 1 tsp(Optional)
13. Salt to taste
14. Oil - 2tsp
15. Water

For Dough...
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1. All Purpose flour - 2 cups
2. Baking powder - 1/2 tsp
3. Salt to taste
4. Curd - 2 tsp
5. Oil/ghee - 2 tsp
6. Water

How u go on making it...
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Chenna Masala
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1. Pressure cook chic peas or get forzen peas and keep them aside.
2. Heat a non stick pan and add 2 tsp of oil and heat them.
3. Once done add mustard and cumin seeds. Once they splutter add onions and curry leaves n fry them till onions turn golden brown.
4. Add ginger garlic paste and saute them till the raw smell eases. This step is optional.
5. Add the cut tomatoes and cook them for 3-4 minutes.
6. Add turmeric powder, Chilli powder, garam masala(Optional) and chenna masala and mix them well with the rest of the mixture for 4-5 mins till powder smell eases.
7. Take 1/2 cup of chick peas n grind them to a paste and add this paste to the pan. Mix them well with the rest so that u get a thick consistency(optional).
8. Add the rest of the chic peas and mix them well. Add 1 cup of water and close the lid. Let them cook for 5-10mins. Occassionaly mix them.
Chenna masala is ready. Garnish them with Cilantro and server hot with puri.

Batura/Puri
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1. In a bowl add 2 cups of all purpose flour/Maida, 1/2 tsp of baking powder and salt to taste. Mix them well with 2tsp of curd, water and 2 tsp of oil so tht it forms a good dough like consistency. Keep them aside for about 2-3 hrs.
2. Make small round balls of the dough and when ready flatten them to the size of puri.
3. In a kadai heat oil in medium and when oil turns very hot add these prepared puri and deep fry them. Turn on both the sides so that it turns brown. Filter them from oil.
Puri is ready. Server hot with Chenna masala.

Vegetable Samosa

Samosa...Here goes the recipe on making them...

All u need...!!!
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1. Potatoes - 3
2. Onion - 1 finely cut lengthwise
3. Peas - 1/2 cup
4. Turmeric powder - 1/2 tsp
5. Red Chilli powder - 1 1/2 tsp
6. Garam masala - 1 tsp(optional)
7. Curry leaves
8. Ginger paste - 1/2 tsp(optional)
9. Salt to taste
10. All purpose flour - 1 cup
11. Baking soda - 1/4 tsp
12. Oil for deep frying

How u go on making it...
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1. Mix the flour, baking soda, salt and 1 tsp of oil and make a dough.
Make small balls and keep them aside.

2. Make a liquid of water and all purpose flour in a bowl.
3. Pressure cook the potatoes, peas and keep them ready.

4. Heat a non stick pan and when hot add 2 tsp of oil.
5. Add chopped onions and fry them till golden brown.
6. Add ginger paste and curry leaves and mix them well. Stir until raw smell eases.
7. Add the chopped potatoes and peas along with turmeric, red chilli powder, garam masala(optional) and salt to taste. Mix them well. Keep stirring for 5mins and keep this stuffing aside.

Take the dough and flatten the balls to a circle. Now cut them to a semi circle.
Smear the liquid of all purpose flour and water on sides and shape them in the form of a cone. Now place a small amount of the stuffing inside and close the sides.

Heat oil in a non stick pan and when it turns very hot put the samosas into it. Fry them on medium heat till it turns brown on both sides. Samosas are ready. Serve with tomato chutney.

Chicken 65

The yummy chicken 65...which is everyones favourite....is simple to make..n it tastes great...
Here goes the recipe for chicken 65...:)

All u need...!!!
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1. Fresh Boneless chicken - 1/2 kg
2. Chicken 65 masala - 2 tsp(Optional)
3. Ginger Garlic paste - 1 1/2 tsp
4. Yogurt - 2 tsp
5. Turmeric Powder - 1/2 tsp
6. Red chilli powder - 1 tsp
7. Corn flour - 3-4 tsp
8. All purpose flour -1 tsp(Optional)
9. Lemon Juice - 1 tsp
10. Egg white - from 1
11. Salt to taste

How u go on making it...
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1. Mix well all the ingredients together. Add the chicken pieces and marinate then well with the above and add salt according to taste.
Keep them aside for 3-4 hours / refrigerate them.

2. Heat oil in a non stick pan and when oil is very hot deep fry the chicken pieces until they turn reddish brown.
Once it is done filter them from oil and place them in a bowl or a plate and garnish them with onion rings and serve hot. Yummy Chicken 65 is ready...:)

Fish Curry

Fish curry...made of coconut milk...
A usual way of making fish kolambu is using tamarind juice. But i tried it with coconut and it came well. Here goes the recipe.

All u need...!!!
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1. Fish - 5-6 bi pieces/ 12 small pieces
2. Fish curry masala - 20 grams
3. Coconut milk - 1/2 cup
4. fennel powder - 2 tsp
5. Bay leaves
6. Cinamon
7. Cloves
8. Onions - 1 big finely chopped lengthwise
9. Tomato - 1 big finely chopped
10.Ginger Garlic paste - 1 tsp
11. Salt to taste.
12. Turmeric powder
13. Curry leaves
14. Cilantro

How u go on making it...
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1. Clean n marinate cut fish pieces with little salt and 1/2 spoon of turmeric powder. Keep them aside for 15mins.

2. In a bowl add Fish curry masala, Coconut milk and fennel powder. Mix them well and keep them aside.

3. Heat a non stick pan and when hot add 2 tsp of oil.
4. Now add the bay leaves, cinamon and cloves and fry them.
5. Add onions and fry them well with 1 tsp of ginger garlic paste and curry leaves.
Keep frying them till onions are cooked well n raw smell eases.
6. Add chopped tomatoes and mix them well n keep stirring for 3 mins.
7. Now add the masala mix to the above and heat them well. Keep stirring them until it reduces to 1/2 of its volume. Add water to the above depending on the consistency u need.
8. Add fish pieces to the above and c that it mixes well with the masala. Do the mixing slowly.
9. Close the lid and after sometime slowly turn the fish pieces to the other side .
10. Again close the lid and heat it till the fish is cooked.

Transfer the contents to a bowl. Add cilantro leaves and serve hot. Can have fish curry with plain rice, roti n dosa varities or as a side dish with biriyani....

Shrimp Curry

Shrimp curry...1 of my fav non veg recipies..my mom makes them very spicy n i love them...
It can either me taken hot with plain rice or as a side dish with biriyani or kurma or also with Roti, Dosa....Here is my moms recipe for shrimp curry...

All u need...!!!
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1. Shrimp - 30-40 pieces
2. Onion - 2 finely chopped
3. Tomato - 2 finely chopped
4. Fennel powder - 2 tsp
5. turmeric powder - 1/2 tsp
6. Red Chilli powder - 2 tsp
7. Ginger Garlic paste - 1 1/2 tsp
8. Curry leaves
9. Cilantro
10. Oil - 2 tsp
11. Salt to taste
12. Water - 1/2 cup

How u go on making it...
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1. Clean n marinate Shrimp pieces with 1/2 tsp of turmeric powder and keep them aside for 20mins.
2. Heat a non stick pan and when hot add 2 tsp of oil.
3. Add 2 tsp of fennel powder and fry for 1min.
4. Add chopped onions, curry leaves and mix them well with the above.
5. Add 1 1/2 tsp of ginger garlic paste and mix them well till raw smell eases and till onion turns brown.
6. To them add chopped tomatos and mix well.
7. Add Shrimp to the above and mix them well.
8. Now add red chilli powder and salt to taste and 1/2 cup of water and stir.
Add water based on the consistency u need. Once this is done close them with a lid for 15-20 mins with occassional stirring. Once Shrimp is cooked well add cilantro leaves and server hot.

Chicken Biriyani

Chicken Biriyani..my favourite food n for many others too..Its goes well with all spicy curry or for tht case even raita...:)..Can have it with Shrimp curry, egg, any kurma..fish curry..or jst like tht...jst the food tastes good too...Here is the recipe of my fav chicken biriyani...

All u need...!!!
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1. Chicken - cut into 12 pieces
2. Basmati Rice - 2 cups
3. Turmeric Powder - 1 tsp
4. Chilli Powder - 2 tsp
5. Ginger Garlic paste - 1 1/2 tsp
6. Curry Leaves
7. Curd - 2 spoon
8. Garam masala/chicken masala - 1 tsp (optional)
9. Onion - 2 finely chopped lengthwise
10. Tomato - 2 finely chopped
11. Pudin leaves
12. Bay leaf
13. Cloves -2
14. Cinnamon - 2
15. Oil/Ghee - 2-3 tsp
16. Cilanto
17. Cashews roasted
18. Salt to taste
19. Water

How u go on making it...
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1. Clean n cut chicken into small pieces. Drain water and add a pinch of turmeric powder, 1 tsp of garam masala/chicken masala(optional), 1 tsp of salt and 2 tsp of curd. Marinate chicken pieces & keep it aside for 30mins.

2. Wash and soak Basmati rice for 20mins.

3. Take a non stick pan heat n then add 2 -3 tsp of oil/ghee.
4. When hot add bay leaf, Cloves and cinnamon to it.
5. Add onions and curry leaves to it and fry them.
6. Add 1 1/2 tsp of ginger garlic paste and fry them till the raw smell eases n onion turns golden brown.
7. Add the chopped tomatoes , mint leaves and cook well.
8. Add marinated chicken pieces with 2 tsp of red chilli powder and mix them well for 5-7 mins.
9. Add the soaked basmati rice and add salt accordingly and mix them well with the above for 3-5 mins in low flame.
10. Transfer all these to an electric cooker or pressure cook them for 3-4 whistles and once done transfer them to a bowl. Add cilantro and roasted cashew. Yummy chicken biriyani is ready...:). Serve hot with spicy curries.

kolukattai

Kolukaatai the south Indian sweet dish is made on Vinayaka chaturti...All i thought in the beginning was it was tough to prepare...but after i got the recipe from my mom n prepared it...felt was more easier...Here is my moms recipe...

All u need...!!!
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For Dough
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1. Rice flour - 1 cup
2. oil / Ghee - 2 tsp
3. Water - 1 cup
4. Salt to taste

For Stuffing
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1. Jaggery - 1/2 cup
2. Grated Coconut - 1 cup
3. Cardamon - 3

How u go on making it...!!!
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1. Boil n mix water, rice flour, salt and oil/ghee.
Keep mixing it until it forms a dough like consistency. Make small balls of it and keep it aside.

2. Heat a non stick pan. When hot add Jaggery to it n a little water.
3. Keep stirring the jaggery until it becomes a think liquid like consisitency.
4. Add grated coconut to this and cardamon n stir gently for 5mins.
Stuffing is ready.

Now take a single ball of the dough and flatten them with ur hands to a small circle. Place a lil of the stuffing inside the circle and close the dough evenly on all sides such tht the stuffing doesnt come out. It can be made of any shapes as per ur creativity. Once this is done place them in idle pan n cook them for 10mins n server hot.