FOODIE'S  KITCHEN

            Hi all .... and thanks for visiting my blog. The experience of writing blog about kitchen recipes should be memorable and special for me.I wish i had some magic tasty secret or shortcuts to share.

1)Pavakka / Bitter gourd Theeyal

          

      Ingredients

1. 1 medium bitter gourd(pavakka chopped)
2. Turmeric powder – 1/2 tsp
3. Grated coconut – 1 cup
4. Coriander Powder – 2 tbsp
5. Chilly powder -2 tsp
6. Dry red chilies – 4 No.s
7. Curry leaves – A sprig
8. Tamarind - As required
9. Small onion- 250 gm 
10. Salt to taste
11. Water – As required
12. Oil – 3 tbsp
13. Mustard seeds – 1/2 tsp

      Making:- 

•  Heat a pan and add 2 tbsp oil. Add mustard, dry chilies and curry leaves after that add bitter gourd slices and let it be brown color.
• Then add chopped small onion and mix along with bitter gourd,now both will became brownish.
• Now its time for add chill powder, coriander powder and turmeric powder,then mix it
• pour some water coconut milk and tamarind juice, add salt as required.Let it boiled
• tasty simple bitter gourd theeyal ready!!!!!!

2)Bread Upma 

     Ingredients

1.  Four  bread slices, cut into small rectangles
2.  1 onion, thinly sliced
3. 1/4 cup of beans, chopped
4. 1/4 cup of carrots, chopped
5. 1/4 cup of green peas
6. Salt to taste
7. 1 green chili
8. 1/4 tsp of turmeric powder
9. 9-10 curry leaves
10. 1/4 cup of roasted peanuts
11. 1 lemon wedge  

      Making:- 

•  Heat oil in a pan, then add the onions, curry leaves and green chili. Saute for a minute and then add the chopped vegetables. Let it cook for 2-3 minutes.
• Add the salt and turmeric powder and mix well. Then add the bread pieces and mix well. Fry for 2-3 minutes until lightly crisp.
• Take off the flame and add the roasted nuts and a squeeze of lemon. Serve immediately.

3)Peanut Chaat

            

     Ingredients

• 1/2 cup raw peanuts
• 1/2+1/2 teaspoon salt adjust to taste
• 1/8 teaspoon turmeric 
• 3/4 cup tomatoes seeded cut in small cubes
• 3/4 cup cucumber cut in small cubes
• 1 tablespoon ginger finally chopped
• 1 green chili finally chopped adjust to taste
• 1/2 teaspoon roasted cumin seed powder 
• 1/8 teaspoon red chili powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon lemon juice

         Making:-

1. In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium  heat for about 25 minutes until peanuts are soft.
2. Drain the water and let it cool to room temperature.
3. Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.
4. Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.
5. Peanut Chaat is ready to serve.

4)Spicy Sweet Potatoes

              

    Ingredients:-

• 2 medium boiled sweet potatoes
• 2 medium boiled red sweet potatoes
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black salt
• 1/4 teaspoon ground red pepper (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon roasted ground cumin seed
• 1 minced green chili (adjust to taste)
• 2 tablespoon minced cilantro

     Making:-

1. Boil the sweet potatoes, please don’t over cook.
2. Peel the skin and slice them 1/8 inch thick, it’s easy to slice after potatoes are cooled off.
3. Mix all the spices with ginger juice and lemon juice.
4. Spread the sweet potato slices over a plate.
5. Spread few drops of spice mix over every piece.
6. Stack the sweet potatoes slices over red sweet potatoes slices provides nice color white over dark pink.
7. Garnish them with minced green chili and chopped cilantro.
8. Serve them at room temperature.

5)Masala Papad (Papad Salad)

      Ingredients:

1. 2 plain papad, (available in Indian grocery stores)
2. 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
3. 1/2 English or deseeded cucumber, cut in very small pieces to make it about ½  cup
4. 2 tablespoons cilantro finely chopped
5. 1 teaspoon ginger finely shredded, optional
6. 1 green chili finely chopped, optional
7. ½ lemon
8. 2 teaspoon oil

   Spice Mix for Garnishing

• 1/2 teaspoon salt
• 1/4 teaspoon black salt
• 1/2 teaspoon dry roasted cumin seeds powder
• 1/8 teaspoon black pepper
• Pinch red chili

      Making

• Mix all the dry ingredients to make a spice mix, set aside.
• Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
• Lightly oil the papads from both sides, set aside.
• Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
• Remove the papads from the skillet and break on the folds, creating four triangles from each one.
• Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.

6)Kappa (Tapioca) Biriyani

               

     Ingredients:

   Tapioca Preparation

   1)Tapioca (Kappa)------------750 gm

   2)turmeric Powder-----------1/4 Teaspoon

   3)salt-------As required

   Beef Preparation

   1)Beef---------------500 Grams

   2)Onion--------------1

   3)Ginger (crushed)

   4)Garlic (crushed)

   5)Chilli Powder - 1 Tspoon

   6)Coriander Powder -1 Tspoon

   7)Tturmeric Powder -1/2 Tspoon

   8)Pepper Powder- 1 Tspoon

   9)Garam masala - 1 Tspoon

   10)Vinegar

   11)salt

   Coconut Mix

  1)Grated coconut--1 Cup

   2)Chilli Powder  --1 Tspoon

   3)Coriander powder--1 Tspoon

    Seasoning

   1)Shallot / small onion   --6

   2)Mustard seeds  --1 Tspoon

   3)Coconut oil

   4)curry leaves

   Making:-

• Cut tapioca into small pieces. Cook tapioca with salt and turmeric powder until it becomes soft.
• Drain off the water completely. Mash tapioca a bit and keep it aside.
• Slice the onion. Marinate beef with onion and other ingredients listed under Beef preparation. Cook marinated beef until tender. In pressure cooker it might take around 3 whistles. Add mashed tapioca to beef and mix well.
• Fry coconut with chilli powder and coriander powder. Grind the mixture once it cools down and add it to beef and tapioca mix. Mix it well. Cook for 5 minutes.
• Heat oil in a pan. Splutter mustard seeds. Fry curry leaves and small onions. Garnish tapioca beef mix with the prepared seasoning.

7)ETHAKKA THOLI THORAN 

 

       
     Ingredients

1. Ethakka Tholi /Plantain peel chopped- from 4 raw plantains
2. Turmeric powder-1/4 tsp 
3. Water- as required.
4. Salt to taste

    To Grind

1. Grated coconut-1/2 cup
2. Garlic cloves-2 small
3. Cumin seeds-1/4 tsp
4. Green chilies- 2 nos or to taste.
5. Shallots- 2 to 3 nos
6. Turmeric powder-1/4 tsp
7. Salt to taste

    For tempering

1. Mustard seeds-1/4 tsp
2. Curry leaves-few
3. Dry red chilies-2 nos
4. Oil

     Making

• Wash the chopped plantain peel in water mixed with 1/4 tsp turmeric powder.Drain well.
• Coarsely grind together all the ingredients listed under  'to grind' .Keep aside.
• Cook chopped ethakka tholi/raw plantain peel with just enough water,1/4 tsp turmeric powder and salt to taste.(Cook until it is almost done and all the water is absorbed.)
• Heat oil in a pan and add mustard seeds,let it splutter.Now add curry leaves and dry red chilies and saute for few seconds.
• Add the coconut mixture and saute for a minute or two.
• Now add the cooked plantain peel and mix well.Cover and cook for a minute or two.

    Serve with  rice.

8)MAYONNAISE

    

     Ingredients

1.   2 large eggs
2.   2 teaspoons fresh squeezed lemon juice (or vinegar)
3.   1 cup of neutral flavored oil (like light olive oil,      grape seed oil,walnut or sweet almond oil)
4.   A pinch of good quality fine grain sea salt

      Making:-

• Gather all your ingredients together. I’ve found that a sturdy whisk works best and a bowl with high sides will help prevent splashes.
• Separate the eggs. Save the egg whites for another purpose (like meringue) and place the egg yolks in a small bowl with high sides.
•  Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
•  Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.
•  If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.
•  Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.
• Store your homemade mayonnaise in the fridge in a covered container for 3 days.

9)IDICHAKKA THORAN

       Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

    Making:

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

10)Indian Chilli Chicken

Ingredients:

1. 250 gms boneless chicken breast (cut into 1 inch cubes)
2. 1 egg white
3. 1 tsp salt
4. 4 tsp red chilly sauce
5. 2 -3 tsp cornflour
6. 1 tblsp soy sauce
7. 2 tblsp tomato ketchup
8. 1 tsp white vinegar
9. 2 tblsp oil
10. 1/2 tsp ginger paste
11. 1 tsp garlic paste
12. 1 big onion sliced long
13. 1/2 cup capsicum (cut into big cubes)
14. 1 -2 green chillies
15. Green corainder and green onion for garnish
16. Oil for frying

Making:-

• Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes.
• In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep aside for later use.
• Now heat oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.
• In a separate pan heat 2 tblsp oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes.Do not over cook the vegetables. The vegetables should be crunchy.
• Now lower the flame and add the sauce mixture and 1/4 cup of water.Mix well.
• When slightly thick and dry, shut the flame and mve it in a serving platter.
• Garnish with green chopped corainder and green onion .Serve hot.

11)Puli Inji

      

    Ingredients:

1. Ginger – ¼ cup, very finely chopped
2. Green Chillies – 8 to 10
3. Tamarind – a lemon sized ball
4. Jaggery – same amount as tamarind
5. Turmeric Powder – ¼ tsp
6. Salt to taste
7. Gingely Oil/Nalla Ennai – 3 tbsp
8. Mustard Seeds – 1 tsp
9. Asafoetida – a generous pinch
10. Curry Leaves – few torn

        Making:-

• Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
• Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
• Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add the curry leaves.
• Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring.
• Fry till the ginger turns golden brown. Take care not to burn the ginger else the whole taste will change.
• Now add the tamarind juice, turmeric powder, asafetida powder, and salt to taste.
• Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
• Remove from heat and let it cool. Serve as an accompaniment with curd rice.

12)Kuboos

   

    Ingredience:

1.     Atta flour or maida-1 cup
2.     Dry yeast-1 table spoon
3.     Warm water-3 tblsp
4.     Salt to test
5.     Oil-1tbsp(olive)
6.     Sugar-little(1 t sp)
7.     Milk(optional)

     Making:-

• In the warm water add yeast and sugar,stir gently and let the mixture stand for about 5 minutes(like a pizza preparation)
• Add oil and flour to the mixture and if needed add milk/water
• Let the mixture knead slowly until the dough comes together
• Cover the dough with the plastic ot towel about half an hour..
• Take it out and make it in to a shape of small boll(chapatti  ball)
• Cover the dough with same towel about 15 minutes..after 15 minutes take it out and make it like a chapatti/roti ..
• Put it into a oven,until it cooks well..
• If you don't have oven try this into a big pan/thava.

13)Pani poori

     Ingredients:

1. 1 cup Semolina (Rava / Suji) 
2. 1/4 tsp Baking Soda
3. 3 spoon Maida and wheat flour
4. 1/2 tsp Salt 
5. Oil to deep fry

    To make pani: 

1. 1/2 cup Tamarind (Imli) Pulp 
2. 2 cups Water
3. 2 tblsp roasted Cumin Seed (Jeera) Powder
4. 2 tblsp un-roasted Cumin Seed (Jeera) 
5. 1/2 cup Coriander Leaves 
6. 3 Green Chilly (Hari Mirch) 
7. 1 cup Mint Leaves (Pudina Leaves) 
8. 1 tblsp Black Salt (kala namak )
9. 1 tblsp Boondi 
10. 2 tblsp crushed Jaggary (Gur)

    To make stuffing: 

1. 2 medium boiled potatoes
2. 1/2 cup boiled dried yellow peas/ small chickpeas
3. Salt to taste
4. Green chutney
5. Red Tamarind Chutney

    To Make Puri:

• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

     Points to remember before frying :

1.  Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
2.  Also the oil should not be smoking hot or the puris will get burnt and dark.
3. Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
4. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
5. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
6. Let them cool. Later store in an airtight container.

     To Make Pani:

1. Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
2. Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
3. Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

     To Make The Stuffing:

1.  In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

      To Serve:

1.  Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

13)Keala -Aviyal

      

  Ingredients :

Raw Banana /Pachakaya : 1no
Yam /Chena  : 1/2 cup,
Drumstick /Muri/ngakkaya : 2 nos,
Cluster Beans /Amarakaya :1/4 cup
Snake gourd /Padavalanga : 1/4 cup
Carrot : 1 cup
Cucumber /Velarikka : 1 cup
Raw mango  /Pacha Manga :1/2 cup or curd  : 5 tbsp
Turmeric powder /Manjal Podi : 1/2 tsp
Coconut grated /Thenga chirakiyathu : 1 cup
Green chilly /Pacha mulaku : 5 nos
Cumin seeds /Jeerakam : 1/2 tsp
Curds : 3 tbsp lightly sour, beaten (if using raw mango, do not use curds)
Curry leaves  /kariveppila : 1 sprig
Coconut oil : 1 tbsp
Salt to taste

 Making:-

1. Add all the cut vegetables except mangoes to a large cooking pot (we use the traditional kal chatti or stone pot to make avial at home).
2. Top off with half the turmeric powder, cumin, curry leaves, and chilli powder.
3. Add about ½ to ¾ cup water and mix well.
4. Cook covered on a low flame for about 10-12 mins or until the vegetables are cooked yet hold their shape.
5. Take care not to cook them to a mush, I would suggest checking every 5 mins to confirm this.
6. Meanwhile, grind together - coconut + green chillies + remaining turmeric + some more curry leaves to a coarse paste without adding water.
7. Check that your vegetables are almost cooked.
8. They would have let out a fair amount of water while cooking and this is good.
9. Add the ground coconut mixture on top along with requirement amount of salt and the mango strips.
10. Without mixing, cook covered for another 3-4 mins.
11. Almost done! Mix the coconut mixture in gently and remove from heat.
12. The avial will be a bit watery still but it will dry up as the vegetables absorb it as they sit.
13. Drizzle the coconut oil on top and mix gently.
14. Set aside covered loosely for an hour before serving.

                                                                   Anupriya