My Yummy Recipes: 2017

Monday, July 24, 2017

Tomato Onion Dosa

Tomato Onion Dosa gives tanginess and flavor to Dosa. It is prepared by adding Onion and Tomato on top of dosa with little spices added to the batter.

Learn how to prepare Tomato Onion Dosa.

Ingredients

Dosa Batter - 1 cup
Salt as per taste
Tomato - 1 Big ((finely chopped)
Onion - 1 Medium (finely chopped)
Green Chili Paste - 1/4 Tsp
Ginger Garlic paste - 1/4 Tsp
Garam Masala Powder - 1/4 Tsp
Coriander Leaves - 1 Tbsp
Cooking Oil

Directions

First we need about a cup of dosa batter. Watch my video on how to prepare dosa batter. https://youtu.be/VdMGy6rZSaE
Add a little bit of salt to the batter, 1/4 teaspoon of ginger garlic paste, 1/4 teaspoon of green chili paste.
Mix them well and keep it aside.
Let us prepare Tomato Onion dosa.
When the pan is hot enough, grease it with cooking oil using a half cut onion.
Spread the batter across the pan in a circular motion.
Don’t spread the batter too thin. We need some batter to stick the tomatoes and onions.
Cook the dosa on low flame.
Add finely chopped onion, finely chopped tomatoes, sprinkle little bit of garam masala powder and add some finely chopped coriander leaves.
Pour some cooking oil evenly across the dosa.
Pat them a little bit to make them stick to the dosa.
Cook it on a low flame until you see golden brown color on the other side.
Flip the dosa and cook it for a minute.

Tomato Onion Dosa is ready to be served. Serve it hot with coconut chutney.

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Sunday, July 23, 2017

Onion Dosa / Onion Uttapam

One of easiest and flavorful dosa to prepare is Onion Dosa / Onion Uttapam. It is prepared by adding Onion on top of dosa.

Learn how to prepare Onion Dosa / Onion Uttapam.

Ingredients

Dosa Batter - 1 Cup (for 2 Dosas)
Salt as per taste
Sugar - 1/4 Tsp
Onion - 1 (Finely Chopped)
Cooking Oil - 2 Tsp
Green Chili - 1 (Finely Chopped)
Coriander Leaves - Few (Finely Chopped)

Directions

First we need about a cup of dosa batter.
Watch my video on how to prepare dosa batter. https://youtu.be/VdMGy6rZSaE
Add a little bit of salt to the batter.
Add 1/4 Tsp of sugar and it is optional.
Mix them well and keep it aside.
Let us prepare Masala dosa.
Heat the pan before spreading the dosa.
When the pan is hot enough, grease it with cooking oil using a half cut onion.
Spread the batter across the pan in a circular motion.
Cook it for a minute.
Don’t spread the batter too thin. We need some batter to stick the finely chopped onions.
Sprinkle finely chopped onion, finely chopped green chilies and few finely chopped coriander leaves.
Pat them a little bit to make them stick to the dosa.
Cook it on a medium flame for few seconds until you see golden brown spots on the other side.
Pour some cooking oil evenly across the dosa.
Flip the dosa when the onions turns light brown in color.

Onion dosa / Uttapam is ready to be served. Serve it hot with coconut chutney, and Saagu.

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Masala Dosa is a popular crispy South Indian Dosa which became very popular with the rise of Udupi restaurants which serve the best varieties of dosas. Masala dosa is prepared using the same dosa and idly batter.

There is another version of masala dosa called “Mysore Masala Dosa” served in restaurants of Bangalore and Mysore. It is almost similar to regular masala dosa.

A regular masala dosa is made by applying red chutney on top of the dosa and stuffing it with lightly cooked potatoes.

Ingredients

Dosa Batter - 1 cup (for 2 Dosas)
Salt as per taste
Sugar - 1/4 Tsp (optional)
Potato Masala - 1/2 cup
Cooking oil - 1 Tsp

Directions

First we need about a cup of dosa batter.
Watch my video on how to prepare dosa batter. https://youtu.be/VdMGy6rZSaE
Add a little bit of salt to the batter.
Add 1/4 Tsp of sugar and it is optional.
Mix them well and keep it aside.
Let us prepare Masala dosa.
Heat the pan before spreading the dosa.
When the pan is hot enough, grease it with cooking oil using a half cut onion.
Lift the pan up, just a little away from the stove and spread the batter across the pan either thin or thick in a circular motion.
Place the pan back on top of the stove.
Cook it on a medium flame for few seconds.
Pour some cooking oil evenly across the dosa.
Lightly apply the red chili chutney on top of the dosa. Watch my video on how to prepare red chutney for masala dosa. https://youtu.be/22Nb3ry8wVA
When you start seeing little brown crispy patches, add potato masala into center of the dosa. Watch my video on how to prepare potato masala for dosas. https://youtu.be/1OmPy6OqanA
If you see crispy brown patches on the other side then the masala dosa is ready.
Switch off the flame.
Flip / roll the dosa half way or the way you like.

Masala Dosa is ready to be served. You can serve it with coconut chutney and sambar.

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Red Chutney for Masala Dosa

Red Chutney for Masala Dosa is a paste that is applied on top of a dosa to prepare the masala dosa. It is one of the main ingredients which gives the spicy flavor to a regular dosa.

Learn how to make red chutney for masala dosa.

Ingredients

Roasted Bengal Gram - 1/4 Cup
Kashmiri Dry Red Chili - 6
Ginger - (Chopped) 1/2 inch
Garlic Cloves - 4 to 5
Lemon Juice - 1 Tsp
Salt as per taste
Water

Directions

Let us prepare the red chutney.
In a blender, add 1/4 cup of Bengal gram, 6 dry red chilies, 1/2 inch of chopped ginger, 4 to 5 garlic cloves, 1 Tsp of lemon juice, a little bit of salt and little bit of water.
Blend these ingredients into a nice paste.
The red chili chutney is ready to be used with masala dosa.

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Monday, July 17, 2017

Crispy Plain Dosa

Learn how to make crispy plain dosa.

Ingredients

Dosa Batter - 1 cup
Cooking Oil / Ghee / Butter as needed
Bengal Gram Flour - 1 tablespoon
Sugar - 1/4 teaspoon (optional)
Salt as per taste

Directions

I already have dosa and idly batter ready for this recipe.
To learn how to make dosa and idly batter, please check my below video. https://www.youtube.com/edit?o=U&video_id=VdMGy6rZSaE
To the batter, add 1 tablespoon of Bengal gram flour as it gives nice brown color and crispiness to your dosa.
Add salt as per taste, add 1/4 teaspoon of sugar. Sugar gives nice taste and color to your dosa. It is optional anyway.
Mix them well and the batter is ready to prepare the dosa.
Heat the pan before spreading the dosa,
When the pan hot enough, grease the pan with cooking oil using a half cut onion.
Lift the pan up, just a little away from the stove.
Pour the batter on the pan and spread it across the pan as thin as possible in a circular motion.
Place the pan back on top of the stove.
Pour a tablespoon of cooking oil across the batter.
Cook it on a little high flame until the dosa becomes little crispy
When the dosa looks crispy and brown in color, starting folding the dosa from a side.
Transfer it to a serving plate and serve it with chutney.

Crispy plain dosa is ready to be served.

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Dosa and Idly Batter

Learn how to make soft, spongy and perfect batter for dosa and Idly. This batter can be used for Uttapam and other type of batter recipes as well.

Ingredients

Idly Rice - 2 cups (or just any rice)
Urad Dal (Black Gram, split) - 1 cup
Poha (thick) {Flattened Rice} - 1/2 cup
Fenugreek Seeds - 1/2 teaspoon
Salt as per taste

Directions

Take 2 cups of Idli rice or just any rice, 1 cup of split black gram (urad dal), 1/2 cup of thick poha (flattened rice), 1/2 teaspoon fenugreek seeds and poha gives crispiness to your dosa.
Pour idly rice in a bigger bowl.
Pour split black gram, poha and fenugreek seeds in a smaller bowl.
Add water to both the bowls.
Wash and strain them.
Add water to both bowls again.
Soak them for at least 4 to 5 hours.
After 5 hours, the rice and black gram doubles in size and becomes soft too.
Strain the ingredients in both the bowls.
You can now blend these ingredients.
Add the soaked rice into a mixing jar. Add water little by little. Don’t add more water in one go.
Blend them into a nice and thick batter.
Transfer the batter into a bowl.
Blend the remaining rice.
Put the soaked black gram, poha, fenugreek seeds into the same jar.
Add water.
Blend them to a nice and thick batter.
Pour the batter into the same bowl which has the idly batter.
Mix them well. Make sure the rice and idly batter get mixed well.
Cover the batter for about 10 to 12 hours and allow it to ferment.
After 12 hours, the batter would be puffed up.
Add salt as needed and mix them well.

The Dosa and Idly batter is ready to prepare Dosa, Idly, Uttapam!!!

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Potato Masala for Dosa and Idli

South Indian style potato masala made with boiled potatoes with mild and flavorful gravy. It is served with Dosa, Poori, Chapathi, etc….

Learn how to make Potato Masala.

Ingredients

Potato (boiled, peeled and smashed) - 4 medium
Coking Oil - 2 tablespoon
Mustard Seeds - 1/4 teaspoon
Cumin Seeds - 1/4 teaspoon
Bengal Gram spilt - 1 tablespoon
Asafetida - a pinch
Onions (finely sliced) - 2 medium
Curry Leaves - 1 springs
Green Chilies (chopped) - 4 to 5
Turmeric Powder - 1/2 teaspoon
Lemon Juice - 1 teaspoon
Coriander Leaves (finely chopped) - 1 tablespoon
Salt as per taste

Directions

In a pan, add 2 tablespoons of cooking oil.
When the cooking oil is hot enough, add 1/4 tsp of mustard seeds.
When they start to crackle, add1/4 teaspoon of cumin seeds, a pinch of hing (asafetida), and 1 tablespoon of split Bengal gram.
Fry them on a low flame until Bengal gram becomes golden brown in color.
Add 2 sliced onions and sauté them for few seconds.
Add 1/2 tsp of turmeric powder and mix them well.
Sauté them until the onion are lightly soft.
Add 1a sprig of curry leaves, 4 green chillies (finely chopped) and mix them well.
Add salt as per taste and mix well.
Add 4 boiled, peeled and smashed potatoes.
Mix them well.
If required, add little water to make this as a curry. I’ll keep this dry.
Cook for a minute and switch off the flame.
Add 1 tablespoon of coriander leaves and 1 teaspoon of lemon juice.
Mix them well.

Potato masala is ready!!!!!

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Coconut Chutney | Chutney for Dosa & Idly

Learn how to make Coconut Chutney.

Ingredients

For Chutney

Grated coconut - 1/2 cup
Roasted Gram Dal - 1/2 cup
Green Chilies - 4
Tamarind - 2 Small Pieces
Coriander Leaves - Few
Garlic Cloves - 5
Salt as per taste

For Tempering

Cooking Oil - 2 teaspoon
Mustard Seeds - 1/4 teaspoon
Curry Leaves - 1 sprig
Urad Dal - 1 teaspoon
Hing (Asafetida) - A pinch

Directions

In a mixer jar, add 1/2 cup of grated coconut, 1/2 cup roasted gram dal, 4 green chilies, two small pieces of tamarind, few coriander leaves, 5 garlic cloves, and lastly salt as per taste.
Add little water.
Blend the ingredients into a nice paste.
When the coconut chutney is ready, transfer it into a bowl.
Add some water, if required and mix it well.
To season the chutney, add 2 teaspoons of cooking oil in a pan.
When the cooking oil is hot enough, add 1/4 teaspoon of mustard seeds and allow them to crackle.
Now add a pinch of hing (asafetida), 1 teaspoon of urad dal and few curry leaves.
Sauté them few seconds
Switch off the flame and allow it to cool down.
Add the chutney into a bowl and mix it well.

Youtube Video

Coconut chutney is ready to serve and it can be served with recipes such as dosa, idly, parathas, chapatti, roti and etc…

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Tuesday, July 4, 2017

Veg Gravy / Veg Curry / Vegetable Kurma

Vegetable curry also called vegetable gravy or kurma is a combination of vegetables you like with some added spices. You can mix and match the vegetables for your liking.

Ingredients

Potatoes (finely chopped) - 1/2 cup
Carrot (finely chopped) - 1/2 cup
Beans (finely chopped) - 1/2 cup
Green Peas - 1/2 cup
Paneer (finely chopped) - 1/2 cup
Cooking Oil - 2 tablespoon
Cumin Seeds - 1/2 teaspoon
Onion (sliced) - 2
Curry Leaves - 2 sprigs
Green Chili (half-slit) - 2
Ginger Garlic Paste - 1 tablespoon
Tomato (finely chopped) - 2 small
Coconut (grated) - 1/2 cup
Poppy Seeds - 1 teaspoon
Cashew Nuts (soaked for 30 minutes) - 8 to 10
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Red Chili Powder - 2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Coriander Leaves (finely chopped) - for garnishing
Salt to taste
Water as required

Direction/Method

In a pan, add some water for boiling the vegetables.
When the water is hot enough, add 1/2 cup of finely chopped potatoes, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped beans, and 1/2 cup of green peas.
Cook them for 10 to 15 minutes.
In the mean time, prepare the gravy by using another pan and heat it for some time.
Pour 2 tablespoons of cooking oil.
When the oil is hot enough, add 1/2 teaspoon of cumin seeds.
When they start to crackle, add 2 sliced onions, some curry leaves and 2 green chilies slit into half.
Sauté them for a minute.
Add 1 tablespoon of ginger garlic paste and sauté them until the raw smell is gone.
Add 2 finely chopped tomatoes and mix it well.
Close the lid and cook until the tomatoes become soft.
In the mean time, make the paste for this curry.
In a mixer jar, add 1/2 cup of grated coconut, 1 teaspoon of poppy seeds, 8 to 10 soaked cashew nuts and some water.
Grind them to make a thick paste.
This paste gives a nice taste to the gravy. Transfer it to a bowl and keep it aside.
Back to the vegetables, if they are cooked well, switch off the flame and stain them using a strainer.
Keep them aside.
Back to the gravy, when the tomatoes are well cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 2 teaspoons of red chili powder.
Sauté them until the raw smell of spices are gone.
Add my cooked vegetables and mix them well.
Add 1 cup of water and salt to taste, mix them well. Adjust the consistency of the gravy by adding some more water to it, if required.
Close the lid and cook for 2 minutes.
Open the lid and mix it well.
Add the prepared paste and 1/2 cup of finely chopped paneer
Mix it well.
Close the lid and cook it for a minute or two until the oil separates out from the gravy.
Open the lid and mix it well.
Lastly, add 1/4 teaspoon of garam masala powder and chopped coriander leaves.
Mix it well.

Vegetables gravy or curry is ready to be served with kulcha, naan, parathas, chapattis or ghee rice or just plain rice.

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Wednesday, June 7, 2017

Puliyogare Powder/Paste | Puliyogare | Puliyodharai | Tamarind Rice

Puliyogare is an easiest recipe to prepare. When mixed with rice, it would give sweet and tangy taste. It tastes awesome, and an extremely popular breakfast recipe in South India. This is a famous Iyengar dish, served in temples as prasadam.

Here is an homemade version of Puliyogare which is always better than store purchased instant mix.

Ingredients

Coriander Seeds - 1 Teaspoon
Bengal gram (Channa Dal) - 1+1 Teaspoon
Split Black gram (Urad Dal) - 1 Teaspoon
Black Pepper Corns - 1/2 Teaspoon
Sesame Seeds- 1 Teaspoon
Cumin Seeds - 1 Teaspoon
Mustard Seeds - 1+1/2 Teaspoon
Fenugreek Seeds - 1/2 Teaspoon
Dry Red Chilies - 6
Kashmiri Red Chilies - 2 + 2
Tamarind - 1 chunk (GooseBerry Size)
Grated Coconut - 2 Tablespoons
Cooking Oil - 4 Tablespoons
Ground Nuts - 2 Tablespoons
Asafetida (Hing) - 1/4 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Curry Leaves - 2 Springs
Salt as per taste
Cooked Rice - 1 cup

Directions

1. Take a small bowl and add a chunk of Tamarind equivalent to a GooseBerry size.
2. Pour some water and soak them for about 10 minutes.
3. In the mean time, dry roast some of the ingredients.
4. On a pan which is on medium flame for some time, add 1 teaspoon of Channa Dal, 1 teaspoon of Urad Dal and 1/2 teaspoon of Fenugreek Seeds.
5. Dry roast them until they are light brown in color,
6. When it is done, take them out and transfer into a plate.
7. In the same pan, add 1 teaspoon of Coriander Seeds, 1/2 teaspoon of Black Pepper Corns, 1 Teaspoon of Cumin Seeds, 1 Teaspoon of Mustard Seeds and 1 Teaspoon of Sesame Seeds
8. Fry them for a minute
9. Add 6 Dry Red Chilies, 2 Kashmiri Red Chilies, 2 tablespoons of Grated Coconut and roast them for a minute.
10. When it is done, take them out and transfer into the same plate.
11. Allow them to cool for some time.
12. When they are not hot enough, put all the roasted ingredients into a blender and blend them to make a coarse powder.
13. Puliyogare powder is ready. Transfer it to a bowl.
14. You can store this Puliyogare powder in an air-tight container for two to three weeks.
15. Now let us prepare puliyogare paste.
16. Take soaked tamarind chunk and squeeze them a little hard to get the juice out of it. Throw off the tamarind pulp which will have nothing but fibre in it.
17. Back to the same pan, add 4 tablespoons of cooking oil and let’s heat it for some time.
18. Add 1/2 teaspoon of mustard seeds
19. Allow them to crackle a little bit and then add 2 tablespoons of ground nuts, 1 tablespoon of Channa Dal which is Bengal Gram, 1/4 teaspoon of Asafetida which is Hing, 1/4 teaspoon of Turmeric Powder, 2 Kashmiri Red Chilies, and some curry leaves.
20. Fry them for a minute.
21. Add prepared puliyogare powder and mix it well.
22. Add our Tamarind juice into this and mix it well.
23. If required, add little water to get the consistency of paste.
24. Add salt as per taste. Add a little bit of Jaggery but it is optional.
25. Mix it well and cook it for 2 minutes.
26. When you see the oil coming out that means our Puliyogare paste is ready.
27. Take out some of the Puliyogare paste and transfer it to a bowl.
27. With just enough Puliyogare paste in the same pan, add some cooked rice and mix it well.
28. Alright, the Puliyogare rice is ready to be served.

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Friday, April 7, 2017

MultiGrain Cereal Powder / Multi Grain Cereal / Multi Grain Porridge for Babies

Introducing healthy food to a child is important for the growth of the child. Processed foods aren't great for kids, store purchased organic cereals can be trusted to some extent but they are highly expensive.

Home made multi-grain cereal is the answer!!!

Disclaimer - Consider food allergies your child may have before choosing the ingredients that mentioned in the video. The intention of the video is to encourage home made food for kids versus processed food. Please consult your doctor if some of the ingredients in the video isn't suitable for your child.

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Ingredients

Finger Millet (Ragi) - 500g
Brown Rice - 100g
Wheat - 100g
Soya (Soy) - 100g
Split Red gram (Toor Dal) - 100g
Green Gram- 100g
Rajma (Kidney Beans) - 100g
Bengal Grams (Whole Chana) - 100g
Ground nuts - 100g
Barley (Pearl Millet) - 100g
Oats - 100g
Dry Dates - 100g
Almonds (Badam) - 50g
Pista - 50g
Walnuts -50g
Cashew Nuts -50g
Cumin Seeds - 2 Teaspoons
Pepper Corns - 1 Teaspoons
Salt as required
Water as required
Jaggery / Sugar / Honey
Boiled Milk - 1/2 Cup

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Directions

To make this porridge, ragi, groundnuts, brown rice, green gram, toor dal, whole channa, barley, soya bean, wheat, and rajma are the cereals to be used.
Wash and clean all these ingredients.
Sun dry these ingredients for at least 8 hours.
Dry roast all the ingredients one by one and ensure that they are not over-burnt.
First, roast ragi (finger millet). Add them into the pan and roast them until the color changes which takes about two to three minutes on a medium flame.
When done, transfer them into a big plate and spread them across.
In the same pan, add brown rice and roast them until the color changes which takes about two minutes.
When done, transfer them into the same plate and spread them across.
All the ingredients that are going to be roasted, transfer into the same plate and spread them.
Next, add wheat and roast them for about a minute or two until the color changes.
Next is soya, add them into the pan and roast it for about two minutes until the color changes.
Next is toor dal (Split Red gram), add them into the pan and roast for a minute or two until the color changes.
Next goes green gram, roast them for two minutes..
Now add Rajma (Kidney Beans) and roast them for two to three minutes.
Next is whole chana. Roast them for about three minutes until the color changes.
Now roast the ground nuts for about a minute or two until color change.
Next is Barley. Roast them for about two minutes.
Next is Oats. Roast them for a minute until the color change..
Next is dry Dates. Roast them for a minute.
Now add Almonds, Pista, Walnuts and Cashew Nuts all together. Roast them for a minute.
Add pepper corns and cumin seeds, roast these all ingredients for a minute. When done, transfer them into the plate.

After roasting all the ingredients, grind them little by little in a blender or in a local flour mill around you.

After grinding these ingredients into a fine powder, strain it using a strainer.

Keep this multigrain cereal powder in air-tight container and it can be stored up to 2 to 3 months.

Let’s make the porridge or cereal drink.

In a pan, add 2 tablespoons of multigrain cereal powder.
Add water little by little and mix it well.
Switch on the flame and boil this on a medium flame.
Adjust the consistency by adding water little by little because boiling can make it from thin to thick consistency. Also. ensure that there are no lumps.
Stir continuously to ensure that it doesn’t stick to the bottom of the pan.
When it is boiled, add little bit of salt, if you wish to.
Add some jaggery instead of sugar or honey.
Keep mixing it until the jaggery melts into this mix.
Switch off the flame. Add boiled milk or else directly drink this porridge drink.
I’m adding some milk.

Healthy porridge drink is ready, it can be served in a bowl or glass. From kids to older people, it is a good healthy drink for everyone.
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Wednesday, April 5, 2017

Sweet Lassi / Sweet Yogurt Drink (Beat the summer)

Sweet lassi is a sweet Yogurt drink and a refreshing drink to beat the summer. It is prepared using chilled yogurt with sugar and other flavors.

Ingredients

Yogurt - 2 cups (Chilled)
Milk / Water - 1 cup (Chilled)
Powdered Sugar - 1/4 Cup
Cardamom Powder / Rose Water - 1/4 Teaspoon
Dry Fruits (Almonds, Cashew Nuts and Pista) - 2 / 3 Tablespoon {Chopped}
Saffron Strands - Few
Ice Cubes and Dates - Few (Optional)

Directions

In a bowl, add 2 cups of thick yogurt in it. For best results, use chilled yogurt.
Beat the yogurt with a whisk until it becomes smooth. You can either use a steel whisk or a wooden whisk.
When the yogurt is having a smooth consistency, add 1/4 cup of powdered sugar.
Whisk it again until the sugar is mixed well.
Add a cup of chilled milk or water. Use chilled milk to maintain that smooth consistency of lassi.
Mix it again.
For the flavor, add 1/4 teaspoon of cardamom powder. You can substitute cardamom powder with rose water.
Mix it well with the lassi as it will give a nice aroma to the lassi.
Pour the lassi in a serving glass.
Add an ice cube on top of it along with some chopped dry fruits such as almonds, pista and cashew.
Also sprinkle some saffron strands.

Enjoy this amazing drink and beat your summer.

Youtube Video

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Sunday, February 12, 2017

Tandoori Chicken (Without Oven or Tandoor)

A step-by-step way to prepare the tandoori chicken without oven or tandoor.

Ingredients

Chicken (Leg or Breast Pieces) - 500g
Yogurt - 1/2 cup
Kashmiri Red Chili Powder - 1 tablespoon
Ginger Garlic Paste - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Garam Masala Powder - 1 teaspoon
Lemon Juice - 1 teaspoon
Salt as per taste
Butter or Ghee - 1 tablespoon
Cooking Oil - 1 tablespoon

Directions

In a bowl, add washed and cleaned chicken. You can use leg or breast pieces or mix of both.
Take a piece of chicken and make incisions or cuts on the chicken for the chicken to absorb the spices when they are marinated.
When the chicken is cut and ready, we will marinate them.
Add 1/2 cup of yogurt, 1 tablespoon of Kashmiri red chili powder, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala powder, 1 teaspoon of lemon juice and salt as per taste.
Mix them well to ensure the masala sticks into the chicken for marination.
Marinate the chicken for an hour.
When the chicken has been marinated, we start frying them in a pan for which add 1 tablespoon of cooking oil and 1 tablespoon of butter, allow it to heat for sometime.
When the oil is hot enough, add the marinated chicken pieces, one by one.
Don’t close the pan using a lid in the beginning and also don’t make the pan congested by adding all the chicken at once because it may release too much of moisture.
Fry these chicken pieces for 2 to 3 minutes on one side on a medium flame
While it is being fried, take a charcoal piece and heat it on a gas stove until the coal piece is little white. This is done to get the smell and smoke of authentic flavor of tandoor chicken.
Back to the chicken, when they are golden brown in color, flip it the other side and fry them for another 2 to 3 minutes.
If required, flip them again and again to fry them evenly on both the sides.
Just before the chicken pieces are fried and cooked nicely, add the hot charcoal piece into the pan on one side and add a few drops of cooking oil on it to create the flame.
Now close the pan using the lid. This way the the smoke stays inside the pan and the chicken will get its authentic tandoor flavor.
Keep this lid closed for a minute or two.
Alright, after 2 minutes, open the lid…. the tandoori chicken is ready.
Remove the charcoal and serve the tandoori chicken with any chutney or sauce you like.

Youtube Video

Sunday, January 8, 2017

Egg 65

Egg 65 is a popular South Indian restaurant style chicken egg appetizer. Egg 65 is a spicy, deep-fried egg white dish originating from India.

Ingredients

Boiled Egg (Finely chopped) - 4
Ginger Garlic Paste - 1 Teaspoon
Garlic (finely chopped) - 1 Teaspoon
Ginger (finely chopped) - 1 Teaspoon
Kashmiri Red Chili Powder - 1 Teaspoon + 1/2 Teaspoon
Garam Masala Powder - 1/4 Teaspoon + 1/4 Teaspoon
Corn Flour - 1/2 Cup
All-Purpose Flour - 1 Tablespoon
Egg (Beaten) - 1
Green Chilies - 4 (Half-Slit)
Black Pepper Powder - 1/4 Teaspoon
Yogurt - 2 Tablespoons
Red Chili Sauce - 1 Tablespoon
Curry Leaves - few
Coriander Leaves - few (finely chopped)
Cooking Oil for frying
Salt as per taste

Method/Direction

Cut 4 boiled eggs into pieces. Each egg can be cut into 4 pieces.
First, prepare the batter.
In a bowl, add 1/2 cup of corn flour for crispiness. For binding purpose, add 1 tablespoon of all purpose flour.
Next, add 1 teaspoon of ginger and garlic paste, 1 teaspoon of Kashmiri red chili powder and 1/4 teaspoon of garam masala powder.
Add one beaten egg and add little bit of salt as per taste.
Mix all these ingredients together to make a thick batter. If required, add little water.
When done keep the batter aside.
Now in a pan and add cooking oil for deep frying the egg pieces.
When the oil is hot enough, dip the egg pieces into the batter and add them into the cooking oil.
Fry them till they are golden brown in color.
When they are golden brown in color, take them out and transfer them to a plate.
Next, in a wok, I’m going to add some cooking oil. Let the oil heat for some time.
When the oil is hot enough, we will add 1 teaspoon of finely chopped ginger, 1 teaspoon of finely chopped garlic, 4 half slit green chilies and few curry leaves.
Saute them well for few seconds.
Add 2 tablespoons of yogurt for sourness purpose, 1 tablespoon of red chili sauce, 1/2 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of garam masala powder, and add salt as per taste.
Now we will mix them well.
Finally add the deep fried egg pieces and give them a good toss and mix on a medium flame for about a minute or two. You need to ensure that your chicken 65 is dry.
Sprinkle finely chopped coriander leaves.

Youtube Video

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