Cabbage Stir–Fry - cruncy with dhal, all the way ! The only point to remember is to soak moong dhal fot atleast 30 mts – 1 hour. It can be blanched as given below. The alternate method is to soak for 2 hrs, when it can be strained & added directly in the stir fry. It is crunchty & very tasty. Cabbage must be shredded thin. Cook on a high flame definitely. Shredded cabbage - 1 1/2 cups Moong dhal - 2 tbsp ( less by choice) Grated coconut - 2 tbsp Chopped coriander - 1 tbsp Salt To temper: Oil - 2 tsp Jeera - ½ tsp Green chillies - 2, slit lengthwise Soak moong dhal 30 mts & drain well. Boil 1 cup of water & add dhal. Allow to boil for just 3 mts & immediately strain. Heat oil in a kadai & temper. Keeping the flame high, add strained dhal, cabbage & salt. Cook for 3 mts on a high flame, stirring continuously. Switch off; add coconut & coriander. Serve hot. <xml id=yoombaxml></xml>
Bittergourd Chips - now, most popular in Chennai chips shops ! This is a mouth watering delicacy for bittergourd lovers. Use fresh bittergourds. Wash, wipe & slice very thin, after slitting lengthwise. Remove seeds. Using the thinnest slicer is is ideal. First method: Slices - 2 cups Curds - 2 tsp Tamarind paste - 1 tsp Cornflour - 3 tsp Salt Oil - to deep fry In a big plate, spread bittergourd pieces. Mix together all ingredients, except, oil. Smear over the spread vegetable pieces. Leave for 1 hr & drain, to remove any extra water, released (if at all). Deep fry in small batches till bubbles stop completely. Cool thoroughly & store airtight. Second method: Mix the slices with salt, haldi, chilli powder & hing powder. After 30 mts os so, squeeze well & deep fry in batches till bubbles stop completely. Store airtight. Party Karela recipe will be posted next.
Clusterbeans Poricha Kootu - a less common dish This can be made little thick & used as a side dish with vathakuzambu, kalanda sadams etc. If made into the kuzambu consistency, can be served with rice, a raita or a puli pachadi & appalam. Select fresh, tender clusterbeans & chop fine. Chopped clusterbeans = 1 cup Cooked tur dhal - ½ cup Roast in ½ tsp oil Red chillies - 2 Peppercorn - ½ tsp Urad dhal - 2 tsp Hing - ½ tsp & Grind to a paste with Grated coconut - 2 tbsp Rice - 1 tsp Salt To temper: Oil - 1 tsp Mustard seeds - ½ tsp Urad dhal - 1 tsp Curry leaves - few. Cook the clusterbeans in just enough water with haldi till soft. Add cooked dhal, ground paste & salt. Boil & add little water if necessary to get the required consistency. Remove & temper.
Jain Channa-Palak Stirfry - Make in 5 mts with preboiled channa Boiled channa - 1 cup Finely chopped palak - 2 cups Tomatoes - 2, chopped Green chillies - 3, 4, slit into 2 1” ginger - cut into thin juliennes Ajwain (omum) - a pinch ( optional) Channa or chole masala - 2 tsp Oil - 1 tbsp Salt Heat oil & temper omum. Fry green chillies, ginger & cpalak. Stir fry on highflame for 3,4 mts. Quickly add all other ingredients & again stir fry for 3 mts. Serve immediately.
Drumstick Leaf Erisseri - full of the goodness of iron Select tender drumstickleaves leaves. Leaves - 4 cups Moong dhal - ½ cup Red chilli powder - 2 tsp ( more or less to taste) Coconut - ¾ cup Jeera - 1 tsp To temper: Coconut oil - 1 tsp Mustard seeds - 1 tsp Red chillies - 3, 4 Cook moong dhal soft. Add leaves, red chilli powder, salt & cook till the leaves are cooked. Grind coconut & jeera to a paste & add to above. When all the ingredients blend, simmer & remove. Temper as given & serve with vathakuzambu or morkuzambu as a side dish. Can be served with hot rice also.
Party Karela (Bittergourd) - Too hard to resist ! I ate this in a party 30 yrs back & still cannot forget, how all guests made a bee-line for this dish ! Bittergourd chips - 2 cups,madeas follows. (Mix the slices with salt, haldi, chilli powder & hing powder. After 30 mts os so, squeeze well & deep fry in batches till bubbles stop completely. Store airtight.) Halved cashewnuts - ½ - ¾ cup Raisins - ½ to ¾ cup Boiled peas - 1 cup Red chilli powder - 1 tsp (or more to taste) Dhaniya powder - 1 tsp Jeera powder - 1 tsp Hing - ½ tsp Sugar - to taste Salt Oil - 2 tbsp Deep fry cashewnuts & also raisins, soaked in water for sometime Heat oil, add hing, followed by bittergourd chips, boiled peas, cashews, raisins, red chilli powder, dhaniya powder, jeera powder, sugar & salt Saute for a few mts & serve.
Shabnam Curry – Combines mushrooms with peas in a spicy base ! Mushroom - 1 cup (chopped) Boiled peas - 1 cup Minced onions - ½ cup Minced tomatoes - ½ cup Ginger-garlic paste - 2 tsp Red chilli powder - 1 tsp Dhaniya powder - 2 tsp Garam masalapowder - ¼ tsp Salt, haldi Oil - 2 tbsp To be made into a fine paste: Cashews - 7,8 Khus khus - 2 tsp Heat oil & first add minced onions. Saute for a few mts & add ginger-garlic paste. Next add minced tomatoes & contiue to fry. When oil starts floating on the top, add masal powder, salt & boiled peas. When well bended, add the ground paste mixed with water. When the paste is cooked, add mushrooms. Lower the stove, cover the vessel & simmer. Switch off after 5 mts. If overcooked, mushroom will become tough. Serve with pulaos or chappathi.
Stuffed & Deepfried Mushrooms - a very easy, delightful dish ! Mushrooms - 200 gms Filling: Oil - 1 tsp Tomato – 1 big, chopped Paneer - 3 tbsp Red chilli powder - 1 tsp Salt, sugar Coating: Rice flour, Maida, Cornflour - each ¼ cup Oil - to deep fry Heat 1 tsp oil & sauté tomato till dry. Add paneer, red chilli powder & salt. Fry lightly & switch off. Remove the tops of mushroom after washing thoroughly. Dry well & stuff with the filling. Make a batter for the coatng mixing the three flours with water to get idli dough consistency. Dip the stffed mushrooms in this & deep fry. The mushrooms crackle, but get cooked. This can be eaten straight away without any side-dish.
Bhindi Green Masala - very delicious, mildly spicy. Tender bhindi - ¼ kg Butter - 2 tsp Curds - ½ cup Salt, Haldi Grind to a paste: Onion - 1 med sized Coriander leaves - 1 cup Green chillies - 3 or to taste Cashewnuts - 5 Khuskhus - 2 tsp Grated coconut - 1 tbsp Dhaniya - ½ tsp Jeera - ½ tsp Ginger - ½ “ Garlic (optional) - 2 pcs Cardamom - 2 Cinnamon - ½ “ Cloves - 2 To temper: Oil - 1 tbsp Mustard seeds - ½ tsp Jeera - ¼ tsp Curry leaves - few Chop bindi into 1” pieces & steam after applying 1 tsp lime juice & haldi till just soft. Heat oil & temper. Add bhindis & fry for a few mts. Now add the masala & fry on a low fire for 5-6 mts. Add salt & curds. On a low fire, blend well & remove.. Add butter (optional). Serve with rotis.
Jain Paneer Kofta - besides melting in the mouth, free from onions & garlic ! I call this jain, because it is free only from onion & garlic. For the koftas: Grated paneer - 1 cup Cornflour – 5-6 tsp Minced green chilli-ginger - 2 tsp Salt Oil - to deep fry For the gravy: Tomatoes - ½ kg, deskinned & pureed Grind to a paste: Melon seeds - 1 tbsp soaked for an hour ( if not available, use 5, 6 cashews) Fried gram ( pottu kadalai) - 1 tbsp Ginger - 1 “ Red chilli powder - 2 tsp Dhaniya powder - 2 tsp Haldi , Salt To temper: Oil - 1 tbs Cinnamon - 1 “ Cloves - 3,4 Cardamom - 3,4 Chopped coriander leaves - to garnish Knead kofta ingredients very soft & roll into balls. Deep fry one ball to test. If it does not retain the round shape, add a little more cornflour. Deep fry all balls & keep ready. To make the gravy, heat oil & temper as given. Add the paste & fry lightly. Then add the puree & salt. Mix thoroughly & heat to boil. Simmer & add the koftas. Switch off & garnish. Goes well with any pulao, parathas etc.