Nadan Thakkali Curry |Tomato curry

Thakkali curry or Tomato curry is a Nadan Kerala preparation, which is often prepared at every home in Kerala. My grand ma used to make this curry and i feel nostalgic (as i talk about it)and remember the food she fed us with this curry in our child hood days. She used to make with bhendi and we were crazy about this curry.

My mom won't prepare this curry very often, but  then my younger sister prepared this curry one fine day, years back and from then on I caught on, used to make this curry quite often as it was easy and the tomatoes and coconut are the ingredients that are always available in my kitchen. Like I said it is quite handy and saves time. And when i feel bored of regular sambar, rasam or moor with rice I always shift to make this yummy curry for a change.

INGREDIENTS:
Tomato, chopped-3 to 4
Onion, chopped-1 big
Green chillies, cut-1-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon

To grind:
Coconut, grated- 1/2 cup
Jeera- 1/2 teaspoon
Pearl onion/ Small onion-2 (or) Garlic- 1 clove

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strand

PROCEDURE:

• In a blender jar add the coconut, Jeera and Pearl onion; blend well to make a fine paste; set aside. 

• Heat oil in a deep pan and splutter the mustard seeds; fry the curry leaves.
• Add the onion and green chillies; cook till translucent pink for about two to three minutes on medium flame.

• Now add the tomatoes and salt; cook till it starts to become mushy.
• Add turmeric powder and chilli powder; cook for about a minute till the raw masala smell leaves. Now add one and half cups of water; close with a lid and cook till the tomatoes cooks well to make a gravy.

• Add the coconut paste and little water if required to dilute the curry. Check for salt and add if required.
• Allow the curry to make it frothy and starts to boil from the edges.

• Once the curry is boiled switch off the flame.
• Do not allow to cook once the curry gets the boiling stage as we have added coconut in this curry.
• Serve with rice and a dry Kootan/ Thoran/ Poriyal.
• Note: You could add some garam masala powder with spice powders for variation.
• Add some bhendi/vendaikka after tempering and half cook them in oil and follow the same procedure for variation.

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Cucumber Chutney

I have already shared many chutney varieties in my blog. Today I have come up with a chutney which is easy to make and best for the summer to reduce the heat. Tastes similar to coconut chutney with coriander leaves flavour. U could not recognize the taste of the cucumber in this chutney but it is best at summer days to include cucumber in your diet to reduce the body heat.

Healthy and tasty chutney variety which could be prepared easily with the ingredients available in your pantry. Do try this at this summer days to reduce the heat.

INGREDIENTS:
Cucumber- 1 medium
Coconut, grated- 1/2 cup
Roasted chana Dal/ Pottukadalai- 1 tablespoon
Green chillies- 2-3
Garlic -1 clove
Coriander leaves- 2 tablespoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chilli-2
Curry leaves- 2 strand

PROCEDURE:

• Peel and cut the cucumber into pieces.(I have used tender cucumber so i have not peeled)
• In a blender jar add the cucumber, coconut, roasted chana dal, green chillies, garlic, coriander leaves and salt.
• Grind well to make a fine paste. Add water if required to dilute the chutney.

• Heat oil in a pan and splutter the mustard seeds then add the dry red chillies and curry leaves and fry in that oil.
• Transfer the tempering over the chutney and mix well.
• Serve hot with any dosa varieties or steaming hot idlis.

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Poori | Puffy Poori

Making puffy poori at home like restaurants is not a rocket science. If you add ingredients in the right proportion and if the heat of the oil is  just right you will get a properly puffed up poori. At home our mom used to make pooris only with atta. While making some of them do get puffed up and some are flattened.  That time I was rather amazed by seeing the puffy pooris made in restaurants. Following these tips i am sure you could make a tasty as well as puffed up pooris.

I got this recipe from a TV show; the chef gave tips on how to come up with puffed up pooris. I have made these pooris using multi grain atta as i use that generally for making chapatis. Use normal atta/ whole wheat flour for better results. Then i tried the recipe at home and it was a success. Do try this recipe and let me know the outcome.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: Indian
Makes:10 nos

INGREDIENTS: 
Wheat Flour/ Atta- 1 cup
Semolina/ Rava/Sooji- 1 tablespoon
Oil- 1 teaspoon
Sugar- 1/4 teaspoon
Salt- to taste
Oil- for deep frying

PROCEDURE:

• In a bowl add a tablespoon of semolina and drizzle little water to soak up the semolina. Allow to soak for five minutes. 
• Now add the wheat flour, a teaspoon of oil, sugar, salt on top of soaked semolina. 
  

• Mix well with hand to roughly mix well. Now add water to make the dough. The dough should not be too stiff. It should be soft.
• Now transfer the dough on top a flat surface and knead to make a pliable soft dough. Do not rest the poori dough like chapatis start making pooris immediately.
• Now divide the dough in to 6-7 lemon sized balls.

• Sprinkle some flour and keep one ball of dough on top and roll using a rolling pin as a round pooris of palm sized. Roll the pooris little thicker than chapatis so that the pooris become puffier while frying.
• Heat oil well in a pan and reduce the flame to medium and start frying. Check the temperature of the oil by dropping a small piece of dough it should rise immediately. It should not become brown indicates oil is over heated.

• Drop the pooris one by one by carefully sliding on a side of the pan and start frying.
• When one side starts to get the deep golden colour turn the poori to other side using a knife or ladle and cook the other side.
• Keep the fried pooris on top of kitchen towel to absorb excess oil.
• Serve hot with Potato Masala or Channa Masala.

• Notes: Use enough oil to fry the pooris else the pooris start to become flat at some point.
• Do not use more than one or two tablepoons of rava/cup of atta. Adding more rava reduces the taste of pooris.
• Soaking rava makes the dough smooth and easy while rolling.
• Adding rava makes more crispy pooris which stays crispy for some more time.
• Sugar gives a nice golden colour to the pooris so add 1/4 to 1/2 teaspoon. Do not add much which makes the poori sweeter in taste and darker in colour.
• If you donot add enough water to knead the dough the dough becomes stiff and hard to handle. It further gives cracked pooris while frying and tastes dry while consuming.
• Do not dust with more flour which will burn and settles down.
• You could replace the oil added to make the dough with ghee for more taste and flavour. 

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Poori Masala | Potato Masala for Poori

Potato masala and poori is a well known combination generally served in restaurants. Ordered mainly in all vegetarian restaurants for breakfast or dinner. The potato masala preparation is almost the same which we prepare for masala dosa. This one is bit watery like a curry consistency (dipping curry)and in the masala dosa filling the potato masala is a thicker one.

This dish is a simple but tasty preparation liked by all without any age difference. Easy to make preparation with very limitted ingredients which are available in your pantry. Will share how to make puffy pooris in my next post.

INGREDIENTS: 

Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
• Heat oil in a pan; add the mustard seeds and urad dhal.
• Once the mustard seeds splutters add the curry leaves and fry for a second.
• Now add the chopped onion and green chillies; cook for fifteen seconds.
• Add the finely chopped ginger and garlic; saute for fifteen seconds.

• Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you like for more colour and nutrition) turmeric powder; also add salt and about 2 cups of water.
• Allow the mixture to boil well and cook till the veggies starts to become mushy.
• Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like in mashed consistency; switch off the gas.

• The potato masala poori should not be thick like the filling in masala dosa. It is slightly thin and dipping consistency when compared to the same filling which is kept inside the masala dosa.
• Serve hot with Puffy Pooris.

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Yam Fry| Senai Fry| Chena Fry

My last post was Chicken fry which goes well with almost all curries like dal, rasam and curd. This is also one such vegetarian preparation which goes well with dal, rasam and curd. Easy to make tasty spicy yam fry perfect for vegetarians. This goes well with pulao and biryanis too as a side dish.

When i posted the chicken fry recipe i have planned to post some similar recipe for vegetarians which goes well with almost all curries. So I  have decided to post my moms yam fry recipe which is spicy and tasty which we have relished in our childhood.

INGREDIENTS:
Yam/ Senai Kizhangu/ Chena- 1/2 kg
Chilli powder- 2 tablespoons
Fennel seed powder/ Perunjeeraga Podi- 1 and 1/2 teaspoons
Salt- to taste

PROCEDURE:

• Peel the yam and cut it into 1/2 inch thick big slices. Then cut each pieces into two to three medium sized pieces.

• In a pan keep the yam and add enough water to submerge and close with a lid and cook the yam. Once it is half cooked add some salt and cook further till it  get cooked 75% cooked.(If you prick with a spoon or fork it should penetrate easily)
• Drain the water and allow to cool.

• In a broad plate take the red chilli powder, fennel seed powder and salt. Mix well with some water to make a thick paste.
• Apply this marinade over the cooked yam and rest till the oil is hot.

• Heat oil in a flat tawa or pan and shallow fry or deep fry on both sides till crispy.
• Note: You could add a teaspoon of Ginger garlic paste in the marinade if you wish.

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Spicy Chicken Fry

Spicy Chicken Fry which goes well with Biryani, Plain rice and Rasam or Dhal. Spicy fried chicken is always been a favourite for all non vegetarian lovers in South India. We love to have this in all week ends. This particular chicken fry recipe is my moms recipe which we love a lot. She prepares this at Sundays or any guests arrival.

Mom prepares this chicken fry with plain rice and parippu curry and rasam. We love this combination for all the Sunday lunch returning back from church. Here at my home i prepare the same fry for the same combo and also with Chicken Biryani too. Hubby likes this fry with Chicken Biryani and Curd rice. You could serve this spicy chicken fry the combination of your choice. Easy quick and really tasty!!!

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: South Indian
Makes: 25 pieces

INGREDIENTS:
Chicken- 1 Kg
Ginger Garlic paste- 1 tablespoon
Turmeric powder- 1/4 teaspoon
Red Chilli powder- 2½ tablespoons
Pepper powder- 1/2 teaspoon (adjust according to your spice level)
Fennel powder/ Sombu Podi- 1½ teaspoon
Garam masala powder- 1/2 teaspoon (optional)
Salt- to taste
Lemon- 1/2 medium
Oil- 1 cup, to deep fry

PROCEDURE:

• Clean the chicken and cut them in to medium sized pieces wash them three times and drain the water well and set aside.
• In a deep bowl add the ginger garlic paste, turmeric powder, red chilli powder, pepper power, fennel powder, garam masala powder, salt and squeeze the lemon juice. 
• Add little water and mix well with hand as a thick paste. Just taste this masala it should be slightly salty and spicy. If the salt is correct at this stage, it will be less when it get absorbed inside the chicken pieces.
• Now add the cleaned chicken and mix well with hand to coat the masala evenly over the chicken.

• Rest the chicken covered for minimum of 1/2 an hour. If you keep it long for marination rest inside refrigerator and bring it to room temperature and deep fry them.
• Heat oil in a deep pan on medium flame reduce the flame once the oil becomes hot. Start frying the chicken in four to five batches on low flame.

• Do not roll the chicken allover and fry, when one side properly get fried turn the side and fry the other side too.
• Note: Use Kashmiri chilli powder for more colour and less spicy chicken fry.
• Increase the pepper powder if you like more spice in this chicken fry.
• The lemon used here is to soften the chicken pieces.

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Beetroot Masala Dosa

Beetroot Masala Dosa is a Kerala special (Masala) Dosa which is quite popular in the Indian Coffee House (ICH). When i was doing my post graduation, we used to frequent the place, for the Beetroot cutlets, Masala Dosa and coffee. It was a delight whenever we visited. I used to make beetroot cutlets often and when it comes to dosa i hadn't yet tried at home. When I did plan to post the dosa series this idea clicked in my mind and gave it a try. It tastes just yum, like the one i tasted in ICH. My kid loves this masala, as it is colourful and also tasty.

I have already posted Pink dosa or Beetroot dosa earlier in my blog.When compare to normal Masala dosa with potatoes i felt this one is more healthy and colourful as it includes 3 veggies in it. A filling breakfast or dinner which could be made in minutes!!

INGREDIENTS: 
Beetroot- 2 medium
Potatoes-3 medium
Carrot- 1 big
Onion, chopped- 1 large
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Pressure cook the beetroot, potatoes and carrot together till soft for about 3- 4 whistles. Peel them and roughly mash them. If you feel difficult in mashing beet root grate them using carrot grator after cooking.

• Heat oil in a pan and add the mustard seeds with urad dhal.
• Once the mustard seeds splutter, add the curry leaves and fry for a second.
• Now add the chopped onion and green chillies; cook for fifteen seconds.

• Add the finely chopped ginger and garlic; saute for fifteen seconds.
• Now add the mashed beetroot potato carrot mixture and turmeric powder, salt and about 1 and half cup of water.

• Allow the mixture to boil well and cook till the veggies start to become mushy.
• Cook according to your palatte. Because some do likes to find chunks of potatoes in the masala some like it like mashed consistency; switch off the gas.

• Heat dosa tawa and grease with oil; add a ladle full of batter and spread with the back of the ladle into concentric circles.
• Drizzle half a teaspoon of oil; once the batter starts to cook,  add big scoop of beetroot potato carrot masala over the dosa and roast the dosa till crispy.
• Fold the dosa as per your desired shape triangle or fold into half.
• Serve with any chutney or sambar.
• Note: Always try to take beetroots in smaller size than potatoes as it requires more cooking time than potatoes. The size of the carrot must be very big as it cooks very fast when compare to potato and beetroot. 

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