PUMPKIN YOGHURT CURRY...

INGR:

Pumpkin ( White/Yellow )          500 gms

Curds                                           400 gms

Coconut grated                          1 cup

Turmeric pd                                1/2 tsp

Cumin seeds                              1/2 tsp

Fenugreek pd                             1/4 tsp

Mustard seeds                            1/2 tsp

Hing                                              a pinch

Green chillies                              2

Onion                                            1

Red chilli                                      2

Curry leaves                                a sprig

Coriander leaves                         a sprig

Coconut oil                                   1 tbsp

Salt to taste

  

METHOD:

1. Cut pumpkin into 1" cubes, add turmeric and 3/4 cup water.
2. Cook them in a cooker for 7 mts. or till tender; remove the cooked pieces and keep aside.
3. Grind together grated coconut, green chillies, cumin seeds to a smooth paste.
4. Take a bowl and add curds; whisk them till smooth, add the coconut paste and mix well.
5. To this mixture, add cooked pumpkin pieces, toss them around to coat them nicely all over.
6. Heat coconut oil in a pan, add mustard seeds, on spluttering add hing, fenugreek pd and red chillies.
7. Add curry leaves and onions, roast till onions turn pink.
8. Now put in pumpkin, curds and coconut mixture and mix well.
9. Season with salt and switch off the flame.
10. Garnish with coriander leaves and serve hot with rice.
11. This even goes well with roti/puri etc.

Note:

• This dish is a great one during summers.
• Pumkin can be replaced with lauki, snake gourd, bhindi or any vegetable of choice.
• Do not cook after adding curds.

NEER MOR ( HERBAL SPICED BUTTERMILK )

RECIPE :

INGR:

Curds                        1 cup  ( 250 gm)
Raw Mango              1/2
Cucumber                1/2
Curry leaves             2 sprigs
Coriander leaves      2 sprigs 
Mint leaves                a small bunch
Ginger                        1/2"
Green chillies            2
Roasted cumin pd     1 tsp
Hing                             a pinch
Water                           1 litre
Rock salt                     for taste

Method:

1. Chop mint, coriander, curry leaves finely.
2. Cut green chillies and ginger into tiny pieces.
3. Slice thinly raw mango and cucumber.
4. Run them all together in a mixer to a fine paste.
5. Add this paste to curds and whisk them in a blender till frothy, by adding water little at a time.
6. Season it with cumin pd, hing and rock salt, run the blender for 10 secs.
7. Store in airtight bottle in refrigerator .
8. For serving, mix crushed ice or chilled water; approx 1:2.

Note:

• Can filter the buttermilk and store.
• This stays fresh for 3-4 days.
• The thinner the buttermilk, the more tastier it is.
• This acts as a coolant & hydrant in hot summers..
• Down south this refreshing drink is served during summer months instead of water.
• Can have it anytime, all day long.

CHICKEN WRAPS

RECIPE:

INGR:

Thin rotis                           6
Boneless chicken            300 gms
Cucumber                         2
Ripe tomatoes                  2
Onion                                 2
Lemon                               1
Thick curds                       1 cup
Mayonnaise                      2 tbsp
Cheese dip/spread          2 tbsp
Garlic                                 2 - 3 cloves
Milk                                    2 tbsp
Pepper pd                         2 tsp
Chilli flakes                       2 tsp
Coriander leaves             2 sprigs
Kasuri methi/oregano     1 tsp
Turmeric                           1/2 tsp
Sugar                                 1 tsp
Oil for shallow fry             2 tbsp
Butter                                 1 tbsp
Salt to taste  

METHOD: 

1. Do all preparatory work.
2. Just before serving, assemble and heat them in the oven. 
3. This way the wraps stays fresh and crisp. 

FOR WRAPS:

1. Make thin rotis with wheat flour and keep aside. 
2. Readymade tacos or rumali rotis can also be used.

FOR GARNISH:

1. Cut tomatoes into thin circles ; onion sliced across as shown.
2. Slice cucumber into thin strips lengthwise.
3. Gently roast the onions for a minute or two in butter to remove the raw flavour.

FOR SPREAD:

1. Take curds in a bowl and whisk it till silky.
2. Add mayonnaise, cheese dip , milk, crushed garlic and mix it
3. Season it with a pinch of pepper pd, chilli flakes, oregano, salt.
4. Rest it aside.

CHICKEN FOR FILLING:

1. Clean, wash and make thin strips with the boneless chicken.
2. Squeeze in half a lemon , a pinch of turmeric, kasuri methi, salt and rest for 10 mts.
3. Heat pan on medium flame and put in oil and butter.
4. On heating, add the chicken and gently toss around on high flame for 5 mts.
5. Add sugar and toss over; see that a gentle caramelised browning on the chicken strips is formed.
6. Reduce the flame, season it with salt, pepper, chiili flakes, kasuri methi/oregano and cover it .
7. Simmer it without adding any water for 10 - 15 mts.
8. The moisture inside the pan will enable the cooking process.
9. Remove and keep aside.

WRAPS:

1. Just before serving, take one plain roti and keep it on a foil in a plate.
2. Spread the dip sauce generously all over the roti.
3. Lay gently tossed onions, cucumber and tomato slices on it.
4. Now add chicken strips and cover them with more tomatoes and onion.
5. Sprinkle dip sauce over it and add a dash of lime.
6. Carefully wrap the roti tightly with the filling intact inside.
7. Serve hot with the dip and tomato ketchup.

PLAIN ONION RAITHAA..

INGR:

Onions                    2
Curds                      200 gm
Green chillies         2
Coriander leaves    a sprig
Salt to taste

METHOD:

1. Chop onions horizontally to give thin slices as shown.
2. Finely chop chillies and coriander leaves.
3. Add them to onion and give a gentle toss.
4. Take a mixing bowl,  put in curds.
5. Add salt to it and whisk till smooth and shiny.
6. Put in onion, chillies and gently mix with a fork.
7. Check for seasoning; adjust as per your taste.
8. Serve at mealtimes with a dish of choice.

Note:

1. Curds should be thick & sweet.
2. Mix in the onions just before serving; about 10 mts. would do.
3. Seasoning can be adjusted according to one's taste.
4. This goes well with pulao, biryani, chappati etc.

IDIYAPPAM ( RICE STRING HOPPERS )

RECIPE:

INGR:

Rice Flour                                          2 cups

Oil                                                      1 tbsp

Water                                                  as required

Salt                                                     for taste

METHOD:

1. Take a pan add 4 cups of water, salt and  oil.
2. Let water come to a boil; once bubbles start rising to the surface, switch off the flame.
3. Put flour into the hot water and mix it thoroughly to make a dough; not very soft dough.
4. Keep the dough covered aside, to avoid getting dry.
5. Take idiyappam press and grease the insides with with oil.
6. Now grease idli/idiyappam plates also generously.
7. Make thick rolls of this dough and fill it in the press as shown.
8. Move the handle of the chakli press to allow the mixture fall in thin noodles onto the plates.
9. The shape can be done as desired; viz., small idli like or thick spherical shape as shown.
10. Repeat the same for the rest of the plates.
11. Now steam them for 6 - 8 min. on medium flame.
12. Serve with vegetable stew of choice, chicken gravy, coconut milk or just sprinkled with grated coconut and sugar.
13. This can be used to make lemon sevai (the same way as lemon rice; only rice is replaced with idiyappam).

NOTE:

• Readymade idiyappam rice flour is available in the market.
• Chakli press, use the plate with the tiniest holes (they come in 4).
• Idiyappam plates are also there ( they have tiny pores all over the plate); however, idli plates also serve the purpose well.
• The oil in hot water and the greasing of the chakli press ensures smooth release of the noodles onto the plates.
• Water is approximate; adjust as per the dough consistency.
• For coconut milk serving, take thick coconut milk and mix in sugar and cardamom pd to it before serving.
• Any stew for this dish needs to be cooked in coconut milk or coconut paste to get the real taste.
• This is best for dinner or breakfast.

PANEER BHURJI

RECIPE: 

INGR:

Paneer (Cottage Cheese)        300gm

Onions                                       3

Tomatoes                                  3

Ginger garlic paste                  1/2 tsp (options) 

Green chillies                           5-6

Coriander leaves                      2 sprigs

Cumin seeds/jeera                   1/4 tsp

Mustard seeds                          1/4 tsp

Urad dal                                     1/2 tsp

Turmeric pd                               a pinch

Salt to taste  

Oil                                               2 tbsp

Method:

1. Crumble the paneer finely and keep aside.
2. Chop onion and tomatoes into fine cubes.
3. Dice green chillies finely and chop coriander leaves.
4. Place a pan and pour oil ; keep on medium flame.
5. Put in jeera and mustard seeds; on crackling add urad daal.
6. Stir and put in onions and saute for a minute; add ginger garlic paste.
7. Add turmeric and salt and keep stirring to avoid sticking at the bottom.
8. When onions have sweated and turned pale pink, add tomatoes
9. Saute this mixture for 5 mts. Now add the mashed paneer and mix well
10. Sprinkle with pepper and check for seasoning.
11. Toss for 2 more mts and remove.
12. Serve garnished with coriander leaves.

Note:

• It goes well with chappati/phulka/roti
• Also can be used as a stuffing for sandwiches.