Asparagus venthaiya kulambu

This venthaiya kulambu is the base,venthaiyam is actually methi/fenugreek seed. I tried adding different vegetables like brocolli,brussel sprouts to it.This time I tried it with asparagus,it was good.This ventaiya kulambu is senthil favorite.Whenever I am making this curry I will make little bit more rice orelse we will run out of rice. Any poriyal or kootu goes well with this along with some rice.

You need:

1.Asparagus - 9(cut into medium pieces)

2.onion-1(big dice into small pieces)

3.tomato-2(small finely diced)

4.Tamrind-lemon size(soak it in hot water and make the extract)

5.garlic-2pods(finely chopped)

6.oil-2 tbsp

7.sambar powder-2 tbsp

for tempering

1.mustard seeds-1/2 tsp

2.cumin seeds-1/2 tsp

3.fenugreek seed-1/4 tsp

4.curry leaves-a lil

5.asofedetia-a lil

To grind

1.coconut-3 tbsp

2.shallots-2

3.garlic-1 pod

4.dry chillies-2

5.fenugreek seeds-1/2 tsp

Method:

1.In a medium size pot add the oil add the items for temering when it started spluttering add the garlic and onion.when it is translucent add the tomato.

2.When it is nicely fried add the sambar powder and lower the flame.

3.when the oil started oozes out add the asparagus and add the tamrind extract.

4.when the asparagus fully cooked.(cook it lil bit tender not mushy).add the grinded mixture and some salt and water.

5.let it boil for few minutes in high flame.

6.when it reaches the desired consistency switch off and add some heated sesame oil(optional).

Serve it with rice!!Enjoy!!

Pav bhaji

This pav bhaji is a sinful dish as it has lot of butter and pav is an white bread dinner rolls..I dont want to substitute this with wheat bread and margarine or something as this spoil the whole real taste of pav bhaji..Instead I can have it once in a while..May be like you know once in a month(?!!) ..Nobody can resist the real taste of pav bhaji rite..I want both my Pav and bhaji needs to be piping hot..then the bhaji needs to top with some raw onion and sqeeze some fresh lemon on it ..oh my god the spicy bhaji and the crunchy raw onion with the tangy lemon and the butter toasted pav...Man that is heaven..

You need:

1.potato-2(medium Peeled and chopped)
2.capsicum-1(chopped)
3.Peas and carrot-1 cup
4.beans-1 cup
5.cauiflower-1 cup
6.butter-3+1/2 tbsp
7.red onion-1(big finely chopped)
8.Tomato-1(big finely chopped)
9.Pav bhaji masala-1+1/2tbsp(MDH preferred)

Method:

1.Boil the potatoes,beans,,carrot,peas,cauliflower and capsicum with water in a cooker.

2.When it is done..Mash it well and keep aside..

3,In a skillet add the 3 tbsp butter add the onion and fry it until it turns lil brown and add some tomatoes and fry it well

4.when it is done lower the flame and add the pav bhaji masala and fry it for few sec.

5.Add the mashed veggie and stir well cook in a medium flame for 3 min and add the remaining butter turn the flame to low and keep it for 2 mnts..

Viola the bhaji is ready....Enjoy it with some butter toasted dinner rolls..

Spinach bisibelebath

This is my test recepie it turns out really good..I love spinach so much..I tried to make all sort of Dishes using spinach.. I started cravings for bisibelebath..I checked my refrigerator,,,There is not any suitable vegetable for making bisi..Then I got an idea of making like an spinach bisi..The end result was very good.. I almost used one full bag of spinach.It turns out into one healthy food..

You need:

1.Spinach-1 bag

2.rice-1+1/2 cup

3.Toor dhal-3/4 cup

4.onion-1(medium finely chopped)

5.Tomato-1(Medium finely chopped)

6.sambar powder-1 tbsp

7.tamrind -1 lemon size(Make the extract)

8.turmeric powder-1/4 tsp
9.ghee-3bsp
5.water-1+4cups


To Roast and grind


1.dry chillies-4
2.channa dhal-1tbsp
3.coriander-1+1/2 tbsp
4.grated coconut-2tbsp
5.pepper-1/2 tsp
6.cumin-1/2tsp
7.cinnamon-1" piece
8.cloves-2
9.methi seeds-1/4 tsp

Method

1.cook the toor dhal,onion,tomato and spinach with salt water and turmeric powder in a cooker.
2.once it is cooked add the sambar powder,grinded paste,rice and tamrind to it.
3.Add water mix it well and cook it for 3 whistles.
4.once it is done add the ghee and place it in a low flame for 3-4 mnts.
Have it with pappadam.

note:
I used extra ghee to it once in a while it is OK..

Enjoy!!

Rava dosai

Whenever I have some leftover Idly/Dosa batter..My choice is this rava dosa only..Yes I add the leftover batter to make rava dosai.I heard people using a buttermilk to make rava dosai this is an alternate way..I usally add some grated carrots to give it a nice color..I also add some cashews for some rich taste..if you have this rava dosa with sambar you feel like heaven..

You need

1.rava-1+1/2 cup

2.rice flour-1cup

3.leftover batter-1 cup

4.oil-2tsp

5.onion-1 (finely chopped)

6.green chillie-3-4(finely chopped)

7.curry leaves-1 stalk

8.pepper seeds-1/2 tsp

9.cumin-1/2tsp

10.grated carrot-2tbsp

12.cilatro - 2 tbsp (finely chopped)

13.ginger-1"(finely chopped)

Method:

1.Mix the rava,left over idly batter,rice flour and salt in a big bowl with enough water.(make sure it should be very watery).

2.In a skillet add oil when it is hot add the pepper seeds ,zeera when it started spluttering add the curry leaves and cashews.

3.add the onion,ginger,green chilli,when it is fully cooked add it to the batter.

4.add the grated carrot and cilantro to the batter.

5.Mix it nicely if needed add extra water.

6.In a heated dosa tava pour the batter on the outer side first,it automatically fills the inner side of the dava ..due to the very watery consistency..add oil to it and when its done flap the dosa carefully and cook the other side..

7,Do the same with the remaining batter..

8.Serve hot with chutney and sambar..

Chicken tandoori

Chicken tandoori as predominant dish in most of the indian buffets..Whenever I go to some indian restaurant with my American colleagues they all love this dishes..they will say they are very much comfortable eating this dish because its not spicy and its not curried...I tried to make it same as restaurant style..I failed so many times...as they will use the clay oven to make this...which is not possible for us...Then finally this time I got almost 99% same taste as the restaurant style...Try it you will love it..

You need:

1.Chicken Thighs-1lb
2.Tandoori masala-1+1/2 tbsp(shan brand preferred)
3.chilli powder-1tsp
4.curd-3tbsp
5.Lemon juice-1 tsp
6.ginger and garlic paste-2tsp
7.Butter(melted)-1 tbsp

Method

Make slit in the kitchen and add all the ingridient and put in the freezer for one night.
preheat the oven to 425 degree for 20 minutes
grease the tray arrange the chicken and place it in the oven for 2o mnts
Turn the chicken and place it for another 20 mnts..

your tandoori is ready!!

Egg kothu parotta

This is one of madurai special,when you see some of the busy streets in madurai you can notice a lot of parotta masters making some music by preparing this parotta ..you know with the metal spoons..Actually you dont need any side dish for this parotta..if you feel its spicy you can have some raita..I didnt use any chalna in this..Actual recepie will use some chalna...I want mine to be lil dry..

You need:

1.parotta -4 (shredded finally using hands)
2.onion-1 big(finely diced)
3.tomato-1+1/2 (finely chopped)
4.green chilli-3(finely chopped)
5.egg-2
6.chilli powder-1tsp
7.turmeric powder-1/4 tsp
8.oil-2tbsp
9.mustard-1/2 tsp
10.zeera seeds-1/2 tsp
11.curry leaves-2 stalk
12.coriander leaves for garnishing
13.ginger and garlic paste-1 tsp

Method

1.In a skillet add oil when it is hot add the mustard,curry leaves and zeera seeds.
2.Add onion fry it until it turns lil brown add the g&g paste tomato and green chilles .
3.Add the chillie poder and turmeric powder
4.add the egg at this stage turn stove to low flame,orelse the egg will stick to the bottom immidiately and creates a eggy smell..
5.Add the parotta and toss well and close the lid in a low flame for few minuts
6.finally garnish it with coriander leaves..

Enjoy!!

Chicken Briyani

I love chicken briyani its one of my all time favorite..I tried making briyani so many times using pressure cooker most of the time it will be overcooked or else half cooked..once I tried it in the regular pot itself for that I have to stand and watch it and need to mix it so it took lot of my time...Finally I found a easy way of one pot briyani using rice cooker..trust me once you follow this way you will save time and also you will get nice and tasty briyani..

you need:

1.chicken-1 lb

2.rice-1+1/2 cup(soak it in the water for 1 hour)

3.onion -1 (big dice into small pieces)

4.tomato-1(big dice into small pieces)

5.curd-2tbsp

6.turmeric powder-1/2 tsp

7.salt as per taste

8.mint leaves-one handful

9.coriander leaves-one handful

10.water-2+1/2 cup

To grind

1. green chillies-4

2.ginger-one inch piece

3.garlic-3pods

4.cinnamon-smallpiece

5.cardamon-2

6.cloves-2

For Seasoning

1.bay leaves-1

2.anistar-1

3.cardamon-1

4.cinnamon-1 small piece

Method

put the rice cooker pot on the stove heat the oil and ghee then add the items in the seasoning

add the onion when it turns transparent add the tomato then add the mint and coriander leaves..

when it becomes like a paste add the curd , grinded paste and turmeric powder the add the chicken to it.

fry it nicely for 2 mnts.add the rice and water and transfer it to the rice cooker

when the rice cooker turns to warm switch then transfer the pot into the stove put it in the low flame and close the lid..let it be there for 10 mts..At this stage "Do not mix the rice"...

finally garnish it with egg and serve...

Madurai style pepper chicken

This madurai style pepper chicken is soo tasty...its a party pleaser,you can have it with chappathi or with parotta.the main flavor for this dish actually comes from the dry red chillies and curry leaves..offcourse from pepper too..My hubby loves this as side for beer...Try it you will love it..

you need:

chicken thighs-1 lb(cut into desired sizes preferrably small)

onion-1 big(cut into very small pices)

tomato-1 big(cut into versmall pieces)

curry leaves-2 stalk

dry chillies-3(broken it into three pices)

curd-2 tbsp

lemon juice-1 tbsp

sambarpowder/kulambu powder-2tbsp

pepper powder-1tsp

ginger garlic paste-1tsp

oil-2tbsp

pepper seeds &zeera for seasoning.

Method

1.Marinate the chicken with curd and lemon juice, ginger garlic paste and 1 tbsp of sambar powder/kulambu powder for 1 hour

2.heat the oil in the pressure pan add pepper seed and zeera seed,curry leaves and dry chillies.

3.add the onion when it is transparent add the tomato fry until it becomes like paste and then add the sambar powder.

when the oil seperates add the chicken and fry it for 4 mnts

4.add some water close the lid and give two whistles and swith off the stoves

5.when the pressure goes off sitch on the stove let it boil till the water completely evaporates finally add the pepper pwder garnish with coriander leaves..

Enjoy it with some drinks!!