MALAI (CREAMY) CHICKEN...

RECIPE:

Ingr:

Chicken                            400 gm
Hung curd (Thick Curd)  1/2 cup
Fresh cream                     1/4 cup
Ginger paste                     1 tsp 
Garlic paste                      1 tsp
Turmeric                           1/4 tsp
Black pepper pd               1 tsp
Butter                                 1  tsp
Coriander leaves
finely chopped                   a small bunch
Salt to taste

Method :

1. Pierce the chicken with a fork and keep aside.
2. Mix hung curd, cream, salt, haldi, pepper, ginger, garlic & coriander.
3. Dip in the chicken pieces and rub the marinade into them.
4. Refrigerate the marinated chicken for minimum 1 hr.
5. Heat butter in a pan and cook the marinated chicken .
6. (or) cook in an oven for 10-15 mins at 180 degree C.
7. Baste the chicken with butter while turning them occasionally.
8. Serve piping hot with mint chutney, lemon wedges and onion rings.

RASAM...(TAMARIND RASAM)

RECIPE:

Ingr:

Tamarind pulp                  2 tbsp
(lemon size )
Garlic                                5 cloves
Red chillies                      3
Cumin pd                          4 tsp
Pepper  pd                        2 tsp
Tomatoes                         2
Curry leaves                    1 sprig
Coriander leaves             1 sprig
Turmeric                           1/4 tsp
Hing                                   1 pinch
Mustard                             1/4 tsp
Dal/veg stock                    2 cups 

Method:

1. Soak tamarind and filter the pulp.
2. In a deep vessel take dal/veg stock .
3. Add salt, turmeric, cumin pd, pepper pd, crushed garlic, 2 minced red chillies.
4. Chop tomatoes, curry leaves, coriander leaves finely and add to the rasam mix.
5. Mix all together with your hands to mash and blend all the ingr.
6. Add 2 cups of water and let it marinate for sometime.
7. In a pan, heat 1 tsp oil and put in mustard, hing and the remaining red chilli as shown.
8. On crackling add curry leaves and pour the rasam mix.
9. Let it simmer on reduced flame for a while.
10. When bubbles start forming ( as shown above), switch off the flame.
11. See that the bubbles do not break down (otherwise the real taste & flavour of rasam will get lost.)
12. Serve hot with rice or have it as an appetizer.
13. Seasoning can be adjusted according to one's taste.

Note:

1. All the ingr (except tadka ones) can go into a blender also.
2. Dal water will improve the taste otherwise plain water can also be used.
3. Lemon juice, can replace tamarind .
4. Rasam powder is preferred in the south wherein cumin, pepper,dal etc are ground together.
5. This one is the basic recipe which i prefer as it retains the stark flavours of all the ingr.
6. Many variants can be tried viz., pineapple rasam, coconut rasa, plum rasam, tomatoes rasam, lemon rasam, daal rasam etc. (the basics remain the same.)
7. Green leaves/ spinach stock, mixed veg stock, daal stock etc. can be used as base.  

RASAM.. (DAAL RASAM)

RECIPE:

Ingr:

Tomatoes                     2
Lemon                          1
Daal stock                    1 cup
Garlic                            4 pods
Cumin pd                     1 tbsp
Pepper pd                    1/2 tbsp
Turmeric                      1/4 tsp
Hing                              a pinch
Red chillies                  2 - 3
Mustard                        1/2 tsp
Cumin (whole)             1/4 tsp
Curry leaves                1 sprig
Coriander leaves         1 sprig
Salt to taste

Method:

1. Chop tomatoes; squeeze the lemon juice and keep aside.
2. In a mixing bowl take the dal stock, add cumin pd, pepper pd, turmeric and salt.
3. Crush garlic, curry leaves, coriander leaves and add to it.
4. Put in tomatoes, lemon juice, red chillies. Mix the pulp nicely with your hands.
5. Add 3 cups of water to the mix and check for seasoning and adjust the taste.
6. For the tadka, heat 2 tsp oil in a small karahi and add hing and mustard.
7. When they crackle, add red chilli, curry leaves and pour in the rasam mix.
8. Let rasam simmer on for a few mts. on low heat.
9. When bubbles begin to form all over, switch off the stove.
10. Serve hot with rice or as an appetizer.

Note:

1. See to it that rasam does not boil over; it spoils the whole taste.
2. If you do not want to use hands for mixing,  you can grind all the ingr. in a mixer, without adding any water and then apply the tadka.
3. Any veg stock, daal stock, greens stock will do. It adds taste and nutrition to rasam.
4. One can use rasam pd also but if you want the rustic and bursting flavours, this method is the best.

VEG CORN SOUP...

RECIPE:

Ingr:

chopped onion                   1

finely diced carrots           1/2 cup

finely cut beans                 1/2 cup

Shredded cabbage            1/4 cup

sweet corn kernels           1/2 cup

vegetable stock                 4 cups

corn starch                         3 tbsp

pepper pd                           to taste

garlic                                   1 pod

butter                                  1 tbsp

salt to taste

Method:

For the veg stock:

1. Heat butter in a pan and add chopped garlic &onion. 
2. When pink, add 1 tbsp each of all the above diced vegs and corn kernels.
3. Saute for 5 mts and remove to cool.
4. On cooling, grind them in a mixer jar to paste.
5. Take 4 cups of hot water and mix this ground vegetables to it. Your veg stock is ready.

For the soup:

1. Boil the vegetable stock in a thick bottomed vessel.
2. Add the remaining diced vegs and corn kernels.
3. Cook for 6-7 mts., till they are tender.
4. Mix corn starch in some cold water and form a smooth paste.
5. Add this to the boiling soup and mix well avoiding lumps.
6. Reduce the flame and let it simmer for a while. Add the remaining butter.
7. Season with salt and pepper pd as per your taste.
8. Remove and serve hot .

           

 Note:
To make a thicker version of the veg stock, add one boiled potato while grinding.

EGG MASALA...

 

RECIPE:

Ingr:

Boiled eggs                    5
Onions                            2
Tomatoes                       2
Gr chillies                       2
Ginger garlic paste       1 tsp
Saunf pd                         2 tsp
Coriander pd                  1 tbsp
Chilli pd                          1 tsp
Pepper pd                       1 tbsp
Turmeric                         1/4 tsp   
Curry leaves                  1 sprig
Coriander leaves           1 sprig
Mustard                           1/2 tsp
Cumin                              1/4 tsp
Urad/chana daal              1 tsp
Salt to taste

Method:

1. Finely chop onions, tomatoes, gr chillies, curry leaves.
2. Make slits on the boiled eggs as shown ( it helps to absorb the masala) and keep aside.
3. Heat 2 tbsp oil in a pan, put in mustard and cumin; on crackling add urad, channa dal.
4. Put in ginger garlic paste, curry leaves and stir fry; add onions and saute till pink.
5. Add the tomatoes and cook till mushy. Put in the seasoning and mix well.
6. Pour 2 cups hot water and bring to boil; check for seasoning and adjust the taste.
7. Reduce the flame and simmer the masala till it is reduced to half.
8. Place the eggs and toss the mixture. Cook till gravy dries up a bit .
9. Remove and serve hot sprinkled with coriander leaves.

Note: Recipe for carrot sambhar is at :

http://swaadanusaar.blogspot.in/2013/07/sambhar.html

( just replace the vegetables )

FISH FRY...

RECIPE:

Inge:

Fish fillets                         6 - 8

Corn flour                          3 tbsp

Rice flour                          1 tbsp

Turmeric                           1/2 tsp

Chilli pd                             2 tsp

Pepper pd                          2 tsp

Lemon juice                      1 tbsp

Ginger paste                     1 tsp

Sesame oil                         2 tsp

Salt to taste

Method:

1. Clean, wash and drain the fish of all water; keep aside.
2. Mix in the marinade with sesame oil ; coat the fish slices all over, thickly.
3. Rest for half an hour ( or refrigerate for 1 hour).
4. Shallow fry the fish on medium flame and cook to golden brown or till done.
5. Serve hot as a side dish or by itself with chips and salsa.

POTATO CHIPS...

RECIPE:

Ingr:

Potatoes                      250 gm

Oil for deep frying

Salt to taste

Pepper pd                   2 tsp

Method:

1. Grate potato into thin slices as shown.
2. Spread them out to dry for half an hour.
3. Heat oil in a pan and when hot, slip in the potato slices, few at a time.
4. Deep fry them turning them over on both sides, to fine golden colour.
5. Remove and place them on tissue to remove excess oil.
6. Sprinkle salt and pepper before serving as a side dish or by itself.