Medhu Vadai

Medhu vadai is made of urad dal and it is my all time favourite
Sunday evening it was raining "cats n dogs " and we felt like having somethin piping hot
after few mins of thinking we zeroed in on having medhu vadai.

Ingredients

Urad dal- 1 cup (200 gms)
Green chillies - 4 to 5
Onions - 2
Curry leaves - a bunch
Ginger grated - 1 tspn
Asafoetida- 1/2 tspn
Coriander leaves - a bunch
salt - acc to taste
Oil - for frying

Method

• wash n soak the dal and refrigerate for min 1 hr
• in the mean time chop the onions finely
• cut the green chillies and grate the ginger and finely chop the coriander leaves and curry leaves
  
• now grind the urad dal smoothly . care shud be taken not to add too much water as it might absorb excessive oil.
• when done add the onions , chillies, curry leaves , ginger, coriander leaves, needed sal and asafoetida. mix it thoroughly
• heat oil in a pan
  
• now comes the trickier part.
• usually the vada's have a hole in the centre to allow even frying
• the mixture must be in th right propotion to get this
• for begginers it is ok if u just fry it without the hole in the centre.
• wet ur hands and take the misture to the size of the lemon ball and a make a hole with ur thumb and gently drop it in the oil
• allow it to get fried , the color changes to golden brown and then turn it and fry evenly
• when done serve with coconut chutney .
• alternatively u can cool the vada and drop in curd and enjoy as thayir vadai(curd vada)

Rava upuma

This is one of the most easiest tiffin items.
i have submitted a recipe of upma without vegetables but u can add ur choice of vegetables to this.

Ingredients

Rava/Sooji - 1 1/2 cups
Onion - 1 big
Green chillies - 4 to 5
Curry leaves - a bunch
Mustard - 1 tspn
Urad dal- 1/2 tspn
Channa dal - 1/2 tspn
Ginger grated - 1/2 tspn
Water- 2 cups
Salt - acc to taste
Oil - 1 tbspn

Method

• Heat oil in a pan and then add mustard seeds n urad dal n allow it to splutter
• then add the channa dal n curry leaves n saute it for few secs. when the curry leaves begin to become crisp add the grated ginger n green chillies slit lenghtwise
  
• saute for few secs and add the onions which are cut lenghtwise and keep frying till they become golden brown.
• at this stage add water n salt and close the pan with a tight lid
• allow the water to boil and when it has almost reduced to half add the rava n keep stirring
• care shud be taken while doing this or it might get clustered
• i prefer to have my upma dry for those of u who dont want it dry can increase the amount of water.
  
• now reduce the flame and keep it closed for 5- 7 mins
• remove from flame n relish it with pickle / chutney/sugar
  

Aloo Paratha

Paratha is a piece of flat unleavened bread fried on a griddle.
The dough is made from wheat flour.
Well this is my favourite north indian dish !
But it is fattening as in addition to the potato we use butter to brush the parathas.
so guys who are on diet be aware!

Ingredients

Aloo(Potato) - 2 medium size
Green chillies - 4 nos
Onion - 1 medium size( finely chopped)
Mustard - 1 tspn
Garlic - 4 pods ( finely chopped)
Coriander leaves- a bunch ( finely chopped)
Cumin - 1/4 tspn
Ajwain - 1 tspn
salt- acc to taste
chilli powder- 1/4 tspn
coriander powder- 1/4 tspn
garam masala - 1/4 tspn
butter- 2 to 3 tbspn
oil- 1 tbspn

alternatively this recipe can be prepared without using chilli powder, coriander powder and garam masala.

Method

• Pressure cook the potatoes until soft and when done cool it and mash the potaoes and add 1/2 tspn of ajwain and set it aside
• heat about 1 tbspn of oil and then add the mustard seeds and allow it to splutter and when done add the cumin seeds and saute for few secs and then add finely chopped garlic
  
• when it begins to brown add the finely chopped green chillies and then add the finely chopped onions and keep sauting till the onions begin to turn brown
• now add the mashed potato mixed with ajwain to this
• add salt , chilli powder, coriander powder and garam masala and keep sauting
• when the mixture is almost dry add the chopped coriander leaves and switch off the flame and allow it to cool

Preparing the dough

• take about 1 1/2 cups of atta (Chappathi flour/wheat flour)
• add about 1/2 tspn of salt and 1/2 tspn of ajwain and add needed water sufficient enough to make a soft pliable dough. when ur making this for the first time it will be quite tricky as one tends to add more water there by making it either too soft or too hard but i assure you it is not that difficult.
• now take sufficient dough to the size of a big lemon and flatten it on the edges using your fingers and then take the potato dumplings to the size of a small lemon and place in on the dough
• flatten the potato dumplings but not too much to the edges
• now pull the edges of the dough to a heap using your fingers so that the potato dumplings are not seen on the outside( refer to the pics below)
• now spread some dry atta on the surface where u r going to roll
• and roll the dough using a rolling pin to a round shape.(well was able to obtain this shape after several attempts)
• heat tawa and place this on it when hot
• after few secs turn over n wait for it to get cooked
• then brush with butter and turn it
• again brush with butter on the other side and wait for 2 secs and then take it from the tawa.
• serve with pickle or any chutney of your choice.

Source

From a friend.

Lemon Rice

Perhaps it is one of the most easiest recipe.
Whenever i make lemon rice i get reminded of my picnic days in my childhood.

back in India, we always used to take this or Puliyodarai with any thuvaiyal prepared by my grand mom.

Ingredients

Rice - 1 cup

Lemon- 2 (deseeded n juiced)

Mustard Seeds- 1 tsp

Urad dal - 1/2 tsp

Channa dal- 1/4 tsp

Red chillies - 1 or 2
Curry leaves - a bunch

Asafoetida- 2 pinch

Groundnuts- 1 tsp

Turmeric powder- 1 tspn

Salt

Oil- 1/2 tbsp

Method

• Cook the rice n keep it aside.
• In a pan add oil and when it is hot drop mustard seeds,urad dal n channa dal
• allow it to splutter and then add the curry leaves , red chillies n asafoetida
• then add the groundnuts and saute for a min.(i have avoided using groundnuts but it is gives more taste)
• when their flavours has got a chance to intermingle add the lemon juice and turmeric powder, wait for 2 mins and then take it off the flame
• add the needed salt and mix it with the rice.
• simple isnt it?
• enjoy with potato chips or any thuvaiyal

Tomato Briyani

Ingredients

Basmati rice- 1 1/2 cups (300 gms)
Onion - 1 big
Tomato - 4 nos(big)
Ginger garlic paste - 3 tspns
Clove - 2 to 3 nos
Cinnamon - 1/2 inch
Briyani leaf - 1 no
sompf - 4 to 5 nos
nutmeg powder- 1 tspn
Briyani masala - 3 tspns
Turmeric powder - 1 tspn
Oil - 2 tbspn
salt - acc to taste

Method

• Soak the rice for 30 mins to 1 hr
  
• heat oil in a thick bottomed pan
• add the cloves, cinnamon n sompf
• wait for few seconds then add briyani leaf n onions cut lengthwise
  
• fry till the onions begin to turn brown
  
• then add the ginger garlic paste n fry for few mins
• add nutmeg powder n saute for few seconds
• add the diced tomatoes n then add salt turmeric pwdr n briyani masala
• wait until the tomatoes are almost cooked
• drain the water from the rice and add it and saute it for few seconds
• add 3 cups of water and mix properly
• close the pan with the lid firmly and keep on low flame
• after 20 to 25 mins the rice is almost ready
• turn of the fire and let it be in standing time for some time say 5 mins
• tomato briyani is ready
  
• garnish with coriander and enjoy with raita

Sambar

Well i started my cooking with my husband's help.
It was my husband who taught me to make sambar and yes it is really yummy
Naveen i hope it is helpful for you. Try it , it is a Bachelor's recipe( ha ha ha ).

Ingredients

Onions - 1 big size or Small onions - 10 nos
Tomato - 2 big ones
Toor dal - 150 gms
Vegetables - Carrot/Chow Chow/Raddish/Drumstick/Beans/Capsicum
Curry leaves - a bunch
Coriander - a bunch(chopped)
Mustard - 1 tspn
Urad dal - 1 tspn
Fenugreek - 1/2 tspn
Asafoetida - 1/2 tspn
Tamarind - size of the lemon
Turmeric Powder - 1 tspn
Sambar Powder - 2 tbspn


Method

• Soak the dal for abt 30 mins and pressure cook it with turmeric powder(also can be done without soaking)
• Boil the tamarind with water for 2 mins n set aside
  
• In a kadai add oil and then add mustard , urad and fenugreek and allow it to splutter
• Then add curry leaves and asafoetida and saute it for few secnds
• Then add Onions slit length wise and saute it till little brown
• Then add the cubed vegetables and saute it for 3 to 4 mins
• Saute it with the cut tomatoes
  
• Add the tamarind juice and the cooked dal
• Then add salt and sambar powder
• wait till it boils well
• Garnish with coriander
• Serve with steamed rice
  

Chicken Fry

Well i have experimented on tandoori chicken without using a tandoor.
sounds strange but as i am away from india i dont have the tandoor.
yeah but the chicken can be grilled in the oven also but i use a simple frying pan n cook it on the gas.

Ingredients

Chicken - 300 gms

For marination

• Ginger paste- 1 tspn
• Garlic paste- 1 tspn
• Vinegar - 1 tbspn
• Lime juice - 1 tbspn
• Curd - 2 tbspn
• Chicken masala - 2 tspn
• Red color powder - a pinch ( optional)
• salt - acc to taste.

Chicken masala

The chicken masala which i usually use is "sakthi chilli chicken "
U can get the chicken masala from the Indian store .

Marination

• wash the chicken and make small incisions on it (with fork or knife) n set it aside
• in a bowl add ginger garlic paste and all the above mentioned ingredients for marination
  
• stir it properly so that the masala gets dissolved
• then add the chicken pieces n mix it well
• now this has to kept it in the refrigerator for to 1 to 2 hrs for proper marination
• sometimes i keep it overnight( depends upon the availability of time)

Method

• Heat about 1 tbspn of oil in the frying pan
• when its hot add the marinated chicken pieces
  
• make sure the falme is low
• occasionally brush it with oil n make sure to turn it
  
• keep cooking for abt 10 to 12 mins
• here we go tasty chicken is ready

Enjoy it as a starter or with chappathi or naan