Pappadam

Ingredients (Yields 20 - 25 based on size):

       Urad Dal whole        -  1 cup
       Baking soda             -  ½ tsp
       Salt                           -  1½ - 2 tsp    
       Oil                            -   2 - 3 tsp
       Water                        -  ½ cup

       All purpose flour      -  as required, while rolling

Preparation:

       Grind the urad dal into a fine powder. Sieve it using a strainer/sieve with small holes.

       Add the baking soda and salt to the urad flour. Give a quick mix. Add oil and start mixing to just incorporate the oil into the flour.

       Add water and mix well to form a thick rough dough. At this stage add more oil if needed, not more than a teaspoon.

       Transfer the dough onto a clean chopping board / counter top / any clean hard surface. Use a pestle to pound the dough. I actually started with the base of the mortar first and as the dough became softer, used the pestle to pound it better. This step takes approximately 15 - 20 minutes of continuous pounding.(Yes thats a good workout for your arms.) The dough would be now soft to handle.

        Roll the dough into a log, approximately half inch diameter. I divided the dough into two before I rolled. Using a knife cut the log into approximately an inch pieces.

        Roll each portion into small rounds, dusting with all purpose flour. Using a cookie cutter, or any round lid, cut the rolled ones into perfect rounds. I used a small lid and hence my pappadoms were a bit smaller than the regular size ones. However, size doesnt matter.

         Spread the pappadoms on a clean cookie sheet and let it dry under sun for 10 - 15 minutes. Flip them in 10 minutes to have it completely dry. Do not dry it too much as it might get stiff. It should still be pliable.

         Fry the pappadoms in hot oil. We fried all of it right then and hence not sure about the shelf life.

Recipe Courtesy: Ria's Collection / Story telling camera

Chettinad Mutton Masala

Ingredients (Serves 3 - 4):

Mutton                        --  ½ kg
Turmeric Powder   -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder  -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots                      -- 2 - 3 
Garlic                          -- 5 cloves
Onion                          -- 2 cups, finely chopped
Tomato                      -- 1 cup, finely chopped
Cloves                        -- 2
Cinnamon                -- 1 inch piece
Bay leaf                     -- 1
Fennel seeds          -- 2 tsp
Grated coconut    -- 2 tbsp
Poppy Seeds          -- 1 tsp
Curry leaves          -- 1 sprig
Salt                            -- to taste
Water                       -- 1-1½ cup
Oil                             -- 3 - 4 tbsp

Preparation:

Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.

Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.

Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.

Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.

Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.

Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.

Serve with rice / chapathi.

You can also replace mutton with beef. I have tried it too.

Beetroot Rice

Ingredients (Serves 3 - 4):

Basmati Rice   -- 1½ cup
Water                 -- 5 cups
Kala Channa    -- ½ cup (optional)

Onion                 -- 1 cup, thinly sliced
Green chillies -- 2 ,slit lengthwise
Ginger garlic paste -- 1 tsp
Beetroot           -- 1½ cup,chopped or grated
Turmeric Powder -- ¼ tsp
Garam Masala -- 1 tsp
Fennel seeds    -- ½ tsp
Bay leaf              -- 1
Cloves                -- 2
Cinnamon         -- 1 inch piece
Cardamom       -- 1
Coriander leaves -- 2 tbsp, chopped
Salt                     -- as required
Oil                       -- 2 tbsp

Preparation:

Soak the channa for 8 hours / overnight. Pressure cook until done and keep aside.

Wash and soak the basmati rice for 20 minutes. Drain the water and keep it aside.

Boil the water and add required salt. Add the rice and let it cook (it takes 8 minutes for me on medium heat). Make sure the rice does not turn mushy. Drain the excess water and let the rice cool.

Meanwhile, grate or finely chop beetroot.

Heat oil in a large pan / wok. Add fennel seeds and let it splutter,then add cloves, cinnamon, cardamom and bay leaf.

Saute for a few seconds, and then add onions, slit green chillies, ginger garlic paste and cook until onions are translucent.

Add the turmeric powder and garam masala. Saute until the raw smell goes off.

Add the beetroot and saute until cooked.

Add the cooked rice and mix well. Garnish with coriander leaves.

Serve hot with yogurt and pappad.

Kothu Poratta / Chilly Poratta

Ingredients (Serves 3 - 4):

Plain parottas         -- 6 small
Onions                        -- 1 cup, chopped
Green chillies           -- 2, slit lengthwise
Ginger                         -- 1 tbsp, chopped finely
Garlic                          -- 1 tbsp, chopped finely
Tomatoes                  -- 1 cup, chopped
Cumin Seeds             -- 1 tsp
Turmeric Powder   -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala          -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder        -- ½ tsp
Eggs                              -- 2
Coriander leaves     -- ½ cup, chopped
Oil                                  -- 2 tbsp
Salt                                -- as required

Preparation:

Chop the parottas and keep aside.

Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.

                 

 

Add the turmeric powder, chilly powder, and  garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.

Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.

                 

If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.

Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.

Pakistani Egg Curry

Ingredients:

Eggs             - 5
Oil                 - 3 tbsp
Onion          - 2 medium size / 3 cup, chopped
Ginger         - 1 inch, finely chopped
Garlic           - 5 cloves, minced
Turmeric    - ½ tsp
Cumin powder - 1 tsp
Red chilly powder - 2 tsp
Tomatoes   - 5 medium / 4 cups chopped
Tomato Ketchup - 1 tbsp
Salt               - to taste
Coriander leaves - 1 - 2 strands

Preparation:

Boil water in a sauce pan. When the water begins to bubble boil, turn the heat to medium-high.  and carefully, using a slotted spoon, add the eggs into the pot.

Set your timer to 10 minutes. After ten minutes, remove pan from stove and replace the water with cold running water. Set aside until the curry is ready.

Heat oil in a pan. Add onions and sauté till a golden brown. Add ginger, garlic, turmeric and cumin powder and continue to sauté for another minute until fragrant. Add the tomatoes,ketchup, salt and red chilly powder. Saute until the tomatoes are really mushy.

Add 1 cup of water and mix. Let it boil and let the gravy reduce to a thick consistency. Stir in-between to avoid sticking to the bottom / splutter.

Peel the eggs and carefully slice each egg into half and place on top of the warm curry base. Garnish with chopped coriander leaves.

 

Courtesy: The spice spoon

Paneer Biriyani

Ingredients:

Basmati Rice - 1 ½ Cup

Ghee                - 4 tbsp
Paneer            - 400gms
Onion              - 1 medium / 1½ cups thinly sliced.
Ginger             - ½ inch
Garlic               - 6 Cloves
Green chilly  - 3
Turmeric        - ¼ tsp
Red chilly powder - ¾ tsp
Mint leaves    - ¼ cup finely chopped
Coriander leaves - ¼ cup finely chopped
Tomato            - 1 Small / 1 cup chopped
Salt                    - as required

Bay leaf            - 2 small
Cinnamon       - ½ inch stick
Clove                - 2
Pepper corns - 1 tsp

Cashews           - 10
Onion                - ¼ cup, thinly sliced, for garnishing

To grind:
Cinnamon        - ½ inch stick
Cardamom      - 2
Clove                 - 3
Coriander seeds - 2 tsp
Pepper corns - 1 tsp
Cumin seeds   - ½ tsp
Fennel seeds  - ½ tsp

Preparation:

First wash and soak the rice for 20 - 30 mins.

Heat a pan with a tbsp of ghee and saute the paneer cubes in medium flame until they turn golden. Turn off the flame and keep aside until use.

In the remaining oil, fry the cashews and the onions one after the other until they turn golden brown.

In the same pan add the whole spices "To grind" and roast until the aroma comes out. Let it cool and grind into a fine powder.

Crush the garlic, ginger and green chillies using a mortal and pestle. Keep aside.

Heat a heavy bottomed pan with remaining ghee, add the whole spices for the masala and saute for a minute. Add the onions and crushed ginger, garlic, chillies. Saute until the onion turns translucent.

Now add the mint and coriander leaves and start sautéing until the onions turns golden. Add the tomato, salt and saute until the tomato turns mushy. Follow it by turmeric, chilly powder and saute in medium - low flame until the oil appears on the sides.

Now add 3 cups of water and let it boil. Drain the rice and add it to the masala, followed by the ground masala and the paneer cubes. Gently mix and cook on medium - low flame until done(Usually it takes 8-10 minutes).

Give a gentle mix without breaking the rice.

Garnish with fried cashews and onions. Serve hot with raita and pappadam.

Paalaada(Rice crepes) with Chettinad Egg Curry

 

Chettinad Egg Curry

Ingredients (Serves 5 - 6):

For Roasting and Grinding:

Cloves -- 7
Cinnamon -- 3 inch piece
Dry red chilli -- 4
Coriander seeds -- 1 tbsp
Black pepper -- 1 tsp
Cumin seeds -- ½ tsp
Fennel seeds -- 1 tsp
Poppy seeds -- 1 tsp, Or 6 - 8 almonds/cashews
Grated coconut -- ½ cup

For Gravy:

Onion -- 2 medium size, around 3 cups, finely chopped
Tomato -- 2 medium size, around 1½ cups, chopped
Garlic -- 3 cloves
Ginger -- 1 inch piece
Green chillies -- 1 - 2
Turmeric powder -- 1/4 tsp
Salt -- to taste
Coriander leaves -- 2 sprig, for garnishing

Eggs -- 6 nos.
Red chilly powder -- ½ tsp

Oil -- 3 tablespoons
Mustard seeds -- ½ tsp
Fennel seeds -- ½ tsp
Bay leaves -- 1
Curry leaves -- 1 spring

Preparation:

Hard boil egg for 10 - 12 minutes. Once done, remove the shell and prick using a fork. Keep aside.

Meanwhile, dry roast all the ingredients given under "For Roasting and Grinding" except poppy seeds/nuts. On a low flame roast until the coconut is brown in colour. Add the poppy seeds/nuts and turn the flame off. Let it cool to room temperature.
Grind to make a smooth paste by adding required water.

Make a paste of ginger, garlic and green chilly. I prefer using a mortar and pestle for this.

Take a pan and heat oil in it. Add the eggs followed by red chilly powder and required salt. Fry it rolling in the pan, so it gets fried with the masala coating. Drain the eggs from the oil and keep aside.

Add mustard seeds, fennel seeds and bay leaves to the oil(Add more oil if required). Let them splutter.

Add chopped onion with curry leaves. Saute it till the onion is translucent. Add the freshly ground ginger garlic green chilly paste and fry for 1 - 2 minutes.

Add the chopped tomato and cook till the tomato is mashed up. Then add the ground masala and turmeric powder. Mix well.

Once the masala gets cooked well, add 1-2 cups of water. Let it boil in medium flame.

When the gravy becomes thick and the oil oozes out from the gravy, add eggs, mix it well and turn off the flame. You can cut the eggs into half if required. I like it that way so that more masala gets into it.

Garnish with finely chopped coriander leaves.

Reciepe Courtesy: Umas Kitchen

Paalaada - Rice crepes with Egg & Coconut Milk

Ingredients (Serves 4):

Rice -- 1 cup, I used Sona masoori
Eggs - 1
Coconut Milk -- 1 cup, Regular whole milk works well too
Water -- as required
Salt -- to taste

Preparation:

Wash and soak rice for 4 - 6 hours.

Grind it adding the coconut milk / whole milk. Add more water as required. Grind it until it is really smooth.

Add the eggs and blend it well.

Add salt and give a mix. The batter should be of buttermilk consistency. Add more water if required.

Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan.

This takes only 10 - 20 seconds to cook. Once it is cooked, fold it into triangles.

Serve hot with any spicy gravy. It made a good combo with the chettinad egg curry.

Reciepe Courtesy: Youtube

Quinoa Pulao

Ingredients:

Quinoa                                  --   1 cup, uncooked
Water                                    --   2 cups, to cook quinoa
Cumin Seeds                      --   1 tsp
Onion                                    --   ½ cup finely chopped
Garlic                                    --   2 tsp, crushed
Ginger                                   --   1 tsp crushed
Any vegetables of your choice --    1 cup, chopped into bite size pieces. I used frozen mixed vegetables
Red Pepper                         --   ¼ cup chopped
Garam masala                    --   ½ tsp
Kashmiri Chilly Powder --   ½ tsp. optional
Eggs                                        --   2 , optional
Oil                                            --   2 tbsp
Salt                                          --   as required
Coriander leaves               --   to garnish

Preparation:

Rinse the quinoa thoroughly for 4 - 5 minutes under running water. In a sauce pan, let the water boil. Add required amount of salt. Add the quinoa and let it come to a boil. Reduce the flame to medium low and cook covered until done - the water will be completely absorbed. Fluff it with a fork and set aside.

Heat oil in a wide pan. Add the cumin seeds and let it splutter.Add the chopped onions and crushed ginger and garlic. Saute until the onions are golden brown. Add the chilly powder, if using and saute until the raw smell goes off. Add the chopped vegetables and fry until they are cooked.

If using eggs, beat them with salt.Move the veggies to the side of the pan and pour in the beaten eggs. Scramble it and then mix with the veggies. Sprinkle the garam masala.

Add the cooked quinoa and mix well. Let it remain on the stove for couple of minutes and then switch off. Garnish with chopped coriander leaves.

Kappa biriyani / Beef & tapioca biriyani

Ingredients(Serves 5 - 6):

Tapioca / Yuca      --   1 kg
Beef                             --   1 kg
Vinegar                     --   2 tbsp
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Turmeric powder   --   1 tsp
Chilly powder          --   4 tsp
Coriander powder  --   4 tsp
Garam masala powder --   1 tsp
Black Pepper powder --   1 tsp
Shredded Coconut  --   2 cup
Shallots                        --   5 - 6
Mustard seeds          --   ½ tsp
Dry red chilies          --   2, broken
Curry leaves              --   1 sprig
Salt                                --   To taste
Oil                                  --   1 - 2 tbsp, preferably coconut oil

 
Preparation:

Clean and cut the beef into medium size pieces.

In a big pressure cooker, add the beef, vinegar, sliced onions, crushed ginger and garlic,½ tsp turmeric powder, 3 tsp chilly powder, 3 tsp coriander powder, garam masala, black pepper powder and salt. Mix well and keep aside for 15 mins. Cook for 2 - 3 whistles until the beef is done.

Skin off, clean and cut the tapioca into medium size pieces. Boil water(around 2 quart) in a large vessel. Add required amount of salt and ½ tsp of turmeric powder. Add the tapioca and let it cook on a medium flame. Once cooked, drain the excess water, slightly mash it and keep aside.

                     

In another pan, add the shredded coconut and the remaining chilly powder and coriander powder. Fry until the coconut turns golden brown. Let it cool and grind into a fine paste.

Mix the mashed tapioca to the cooked beef and mix well. Add the ground coconut paste and mix.

Heat oil in a small pan. Splutter mustard seeds and add the chopped thinly sliced shallots and curry leaves. Pour over the prepared curry and mix well.

Garnish with chopped onions or you can also reserve 2 tbsp of fried coconut to garnish.

Serve hot.

Recipe Courtesy: Bincy Sathish from Dhwani

Thai Fried Rice & Sichuan Shrimp

Fried Rice:

Ingredients(Serves: 5 - 6):

Jasmine Rice                 --   4 Cups cooked, cooled
Red Onions                     --   1 large, thinly sliced
Green Chillies                --   3 - 4, slit
Thai Red Curry Paste --   2 - 3 tbsp (I use Thai Kitchen brand)
Garlic                                --   3 - 4 cloves, crushed
Mixed Vegetables        --   1 cup, chopped
Eggs                                   --   2
Soy Sauce                        --   1 tsp
Thai Fish Sauce             --   1 tbsp
Black Pepper                  --   1 tsp
Green Onions                 --   1 cup, chopped
Oil                                       --   3 tbsp
Salt                                     --   if required, after adding the paste and sauces.

Preparation:

Cook the rice as per the instructions on the packet. Preferably, plan a day ahead and cook it a day before and refrigerate. If not, make sure you use cool rice.
Heat oil in a wok over medium heat and fry the onions and chillies until soft. Add the the red curry paste and fry until the oil separates from the mixture. Add the crushed garlic and the mixed vegetables and fry on medium high until the veggies are crisp and almost cooked.
Beat the eggs with a pinch of salt, ½ tsp black pepper and soy sauce.
Push the veggies to the side and pour the eggs to the center of the wok. Scramble the eggs until they are set. Optionally you can scramble the eggs in another pan and add.
              
Add rice and mix thoroughly until coated with the mixture and is well heated.
Sprinkle pepper and the sauces and mix / toss lightly if you are an expert. Remove from heat.

Add the chopped onions and give a quick mix. Save some for garnishing.
Serve hot.

Sichuan Shrimp:

Ingredients(Serves: 5 - 6):

Shrimp                              --   1 kg, shelled, deveined & cleaned
Tomato ketchup            --   3tbsp
Soy Sauce                         --   4 tsp
Black pepper                   --   1 tsp
White Sesame Seeds     --   2 tsp, slightly roasted and ground
Cayenne                             --   1 ½ tbsp
White vinegar                  --   2 tbsp
Green Serrano Chillies --   7
Red Serrano Chillies     --   7
Garlic                                  --   4 - 5 large cloves
Ginger                                 --   4 tbsp, finely chopped
Red onion                          --   3 cups,thinly sliced
Cornstarch                        --   2 tsp
Water                                   --   ¼ cup
Spring Onions                   --   5, thinly chopped
Salt                                        --   as required
Oil                                          --   ¼ cup

Preparation:

Marinate the shrimp with salt and pepper. Refrigerate for 15 - 20 mins.

Remove the seeds from the chillies and chop it. Slice the onions and chop the ginger and garlic.

Roast the sesame seeds until they start to change colour and grind to a fine powder.

In a bowl, mix the tomato ketchup, soy sauce, remaining black pepper, ground sesame seeds, cayenne and white vinegar.

In a wok, heat half the oil on high heat and fry the shrimp until they start to turn opaque. Remove from the pan and keep them aside.

Add the remaining oil into the same wok and let it heat up. Add the onions, chillies, ginger and garlic. Fry them until the onions turns soft.

Lower the heat to medium and then add the sauces and fried shrimp.Stir well to mix. In case you feel that the gravy is too thick to coat the shrimp completely, add ¼ cup of water before adding the shrimp.

Make a paste of corn flour and water. Add this and cook for 2  - 3 minutes.

Garnish with chopped spring onions.

Serve hot.

This dish is really hot. Adjust the number of chillies as you can tolerate.

Recipe Courtesy: partially from Food.com

                                    Rias Collection

White Bean Chicken Chili

Ingredients (Serves 4):

Chicken Breasts                --   2 lbs, cut into small pieces
Cumin Powder                  --   1½ tsp
Chilly Powder                   --   1½ tsp
Black Pepper Powder    --   1 tsp
Salt                                        --   as required
Canola Oil                           --   ¼ cup
Butter                                   --   3 tbsp
Yellow Onions                  --   ¾ cup , diced
Garlic                                   --   3 - 4 cloves, minced
Green Poblano Chillies --   2 large 
Jalapenos                           --   2 large. optional depending upon the tolerance
All-Purpose Flour           --  ½ cup
Chicken Stock                    --   1 qt
Chili Garlic Paste              --   1½ tsp
Chipotle Tabasco®          --   1½ tsp
Oregano                                --   ¾ tsp
Brown Sugar                       --   ¾ tsp
Canned White Beans        --   2 cups
Sour Cream                         --   3 tbsp
White Rice                           --   2 cups, cooked
Pico de Gallo                       --   ¼ cup
Green Onions                      --   ¼ cup

Preparation:

Clean and cut the chicken into small pieces. Marinate it with cumin powder, chilly powder, black pepper powder and salt. Keep it aside for 20 mins.

Wash the poblano chillies and the jalapenos and cut into half. Remove the seeds. In a cookie sheet lined with foil, place the chillies and bake for 10 - 15 mins @ 200 F until they are roasted and the skin peels of. Remove from the oven, remove the skin and cut them into small pieces.

Heat canola oil in a large sauce or soup pot. Add the marinated chicken into the pot. Cook / fry until the chicken is ¾ done.
Remove the chicken from the pot and keep aside.

             

Add the butter to the pot along with the left over oil. Add the onions and saute until they are translucent.

Add the minced garlic and the chopped chillies into the pot. Saute for 1 - 2 minutes. Add the flour into the pot. Mix well.

               

Keep stirring and add the chicken stock. Stir until there are no lumps left. Add salt as required.

Add the chili garlic paste, Tabasco®, oregano and brown sugar into the pot.

Let it boil and then add the chicken back to the pot. Simmer for 5 – 7 minutes then gently stir in the sour cream and white beans.

Serve with white rice and garnish with pico de gallo and green onions.

Recipe Courtesy: Cheese Cake Factory