Divyaa's Cuisine: Side dish

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Chou Chou Carrot Kuruma

Ingredients:

Chou-Chou/Chayote - 1 cut into cubes
Carrot - 3 cut into cubes
Coconut - 1 cup
Kuruma podi - 1 tbsp
Green chili - 2
Turmeric powder - 1 tsp
Cinnamon powder/stick - 1 pinch/ ¼ inch piece
Salt to taste

To Temper:

Mustard - 1 tsp
Urad dhal - 1 tsp
Curry leaf - 1 sprig

Procedure:

Grind coconut, green chili, kuruma podi into a smooth paste by adding little water.
Place a pressure cooker on the stove and heat it with little oil. Add cinnamon sticks or cinnamon powder. I used cinnamon powder. Then add little turmeric powder and the coconut paste, saute for 1 min.
Now add the cut vegetables and add salt and 1 cup of water. Close the lid and cook for one whistle. Allow it to cool naturally and temper with items given in "to temper" section.

This easy kuruma taste great with chappathi

Preparation time: 25 min

Cooking time: 20 min

Servings: 2

Ingredients:

Chicken - 500 g - Cleaned and cut into small pieces
Onion - 1 medium sized - finely chopped
Tomato - 2 medium sized - finely chopped
Turmeric powder - 1 pinch
Chili powder - 1 tsp
Pepper powder - 2 tsp
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Cinnamon , cardamom, cloves powder, star anise - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom - 1 piece
Cloves - 2 or 3
Star anise - small piece
Salt to taste

To grind:

Kuruma podi - 1 tbsp
Green chili - 1
Coconut - 1/2 cup

Procedure:

1. Grind the items in "to grind" into a smooth paste by adding little water.

2. In a small pressure cooker, heat oil and add cardamom cinnamon cloves star anise powder. These can be added as such also. I used powder. Then add onion and saute until it becomes translucent and then add ginger garlic paste and saute til it raw smell leaves.

3. To this add turmeric powder, chili powder and pepper powder. Tomatoes are also added to this and saute until it becomes mushy.

4. When its cooked well, add coriander, cumin powder and the mixie paste. Add 2 cups of water and finally salt and the fresh chicken pieces. Give a stir and pressure cook it for one whistle.

Preparation time: 20 min

Cooking time : 25 min

Servings : 2

Ingredients:

உலர்ந்த பச்சை பட்டாணி / Dry green peas - 1 cup
வெங்காயம் / Onion - 1 medium sized - finely chopped
தக்காளி / tomato - 2 medium sized - finely chopped
இஞ்சி பூண்டு விழுது / Ginger garlic paste - 1 tbsp
மஞ்சள் தூள் / turmeric powder - ¼ tsp
மிளகாய் தூள் / red chili powder - ½ tsp
கொத்தமல்லி தூள் / coriander powder - 1 tbsp
மிளகு தூள் / pepper powder - ½ tsp
சீரக தூள் / Cumin powder - ½ tbsp
உப்பு / Salt - to taste

To seasoning:

கடுகு / mustard seeds - ¼ tsp
சீரகம் / cumin seeds - ¼ tsp
உளுந்த பருப்பு / urad dhal - ¼ tsp
கருவேப்பிலை / curry leaves - 1 sprig
எண்ணெய் / Oil - ½ tbsp

Preparation:

Soak dry green peas over night

Procedure:

Pressure cook the soaked peas for 2 whistles with little salt, filter excess water and set aside
Heat a medium sized pan and pour oil
When it heats, add onion and saute until it becomes soft
Then add ginger garlic paste and saute til the raw smell leaves
To this add turmeric powder, chili powder, pepper powder and salt
Then add tomatoes and allow it to cook well.
When it becomes soft and mushy, add coriander powder, cumin powder and mix well
Water is added to get the gravy in desired consistency. I added ½ cup of water.
Finally add the cooked peas and close the lid
Leave it in simmer flame for 5 minutes or until gravy gets to desired consistency

Ingredients:

Egg - 2
Onion - 1 medium sized - finely chopped
Tomato - 1 medium sized - finely chopped
Ginger garlic paste - 1tbsp
Pepper - 1 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Curry leaf - 1 sprig
Salt to taste
Oil - 1 tbsp

Procedure:

Boil egg in water with little salt for 15 min or pressure cook for one whistle
Cool the cooked egg and remove its shell. Cut them into two halves
In a pan, heat oil and add onion, saute until it turns golden brown
Add ginger garlic paste and saute until it raw smell leaves
Then add turmeric powder, chili powder, pepper powder and mix well
Add tomatoes and saute for 3 min until it becomes soft and mushy
To this add coriander powder, cumin powder, garam masala, salt to taste
If gravy is too thick, add water to adjust its consistency
Close the lid and leave it in simmer flame for 5 min and oil gets separated
Finally add the boiled eggs and mix slowly
Switch off the stove and transfer to a bowl
Heat little oil in a small pan and add curry leaves. When they get roasted well, add them to egg masala

Ingredients:

To marinate:

Mushroom - 200 gm
Turmeric powder - ¼ tsp
Chili powder - 2 tsp
Curd - 2 tbsp
Salt to taste

To Roast and grind:

Onion - 1 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1 tbsp
Cashew nuts - 7-10 piece
Curry leaf - 1 sprig
Coriander powder - 1 tbsp
Cumin powder - ½ tbsp
Oil - 3 tbsp

Procedure:

Clean all mushroom in running water and pat dry. Cut them into pieces. Mix all the ingredients given in “to marinate” and set aside for 20 min.
Meanwhile, heat a pan with oil and add cinnamon cloves cardamom powder. When nice aroma comes out, cashew nuts and curry leaf. As it turns brown , add onion and saute till onion becomes soft.
To this combine ginger garlic paste and saute till the raw smell leaves. Add coriander powder, cumin powder, tomato, salt and saute. Then cool this mixture and grind into a smooth paste.
Heat the pan with oil, add the marinated mushrooms and cook for 3-4 min stirring occasionally. Add the masala paste and add little water if desired and close the lid until gravy gets thickened.

Ingredients:

Channa/ White chickpea/vellai kondakadalai - 1 cup
Onion - ½ medium sized - cut into cubes
Onion - ½ medium sized - cut lengthwise
Tomato - 2 medium sized
Red chili - 4
Turmeric powder - ¼ tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Salt to taste
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom - 1 piece
Cloves - 2 or 3

Preparation:

- Soak Channa/ White chickpea/ vellai kondakadalai for 8-10 hrs or over night

Procedure:

1. Pressure cook soaked channa with salt for 3 whistles. Allow it to cool naturally.
2. In a pan, heat oil and add cloves, cinnamon, cardamom (as pieces or in powder form). As nice flavor comes out add the onions cut in cubes, ginger garlic paste. Saute until it becomes soft and gives nice flavor.

3. Then add tomato, salt, turmeric powder and red chili, saute until it becomes mushy. Cool this gravy for some time and grind it into smooth paste.

4. Again heat the pan with oil, and add onion that are cut length wise. Saute them until it becomes soft. Then add the paste, cooked chickpea, coriander powder, cumin powder and one cup of water.

5. Close the lid and keep it in low flame for 3 min or gravy comes to desired consistency. It taste great with poori.

Ingredients:

Chicken - 500 g - cleaned and cut
Onion - 1 medium sized - finely chopped
Green chili - 2
Ginger garlic paste - 1 tsp
Pepper powder - 2 tsp
Salt to taste
Oil - 2 tsp

To roast and grind:

Cardamom - 1
Cinnamon - 1/4 inch stick
Cloves - 2
Star anise - 1/4
Small onion - 2
Coconut flakes - 1 tbsp
Kuruma podi - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tsp

Procedure:

In a pressure cooker heat oil, add cinnamon, cloves, cardamom powder
Then add onion and green chili
Saute for 2-3 min or until they become soft
Then add ginger garlic paste and saute for 2 min
Now add salt, turmeric powder and pepper powder and mix well
Add the chicken pieces and mix well
Close the pressure cooker and allow it to cook for one whistle
In meanwhile, heat a pan with oil and add the ingredients given in "to roast and grind"
Allow it to cool and grind it into smooth paste by adding little water
Add the paste to the cooked chicken in the pressure cooker
Mix them well and allow it in low flame for 5 min or until the gravy gets thickened
Pepper chicken tastes great with rice, chappathi, pulav.

Ingredients:

1.     Paneer - 200g
2.    Butter - 3 tablespoon
3.    Cream - 2 tablespoon
4.    Tomato - 4 medium sized
5.    Ginger garlic paste - 2 teaspoon
6.    Chili powder - 2 tea spoon
7.    Garam masala - 1 pinch
8.    Turmeric powder - 1 pinch

Preparation:

Clean and cut the paneer cubes. In a bowl, put the paneer cubes, then add salt, chili powder, ginger garlic paste. Mix well and set aside for 20 min

Procedure:

1.     In a pan, add a tablespoon of butter.
2. When the butter melts and aroma comes out, add the marinated paneer cubes.
3.    Fry them until it turns light golden brown stirring occasionally and transfer it to a bowl
4.    Grind tomato and cashew nuts into a smooth paste
5.    In the same pan, add butter.
6.    When butter melts, add the tomato puree, cream, chili powder, garam masala, turmeric powder
7.    Add the paneer cubes and salt to taste
8. Close the lid and keep it in low flame for 7 min
9.    Transfer it to a bowl, and garnish with cream and butter

Ingredients:

Fish - ½ kg
Tamarind - lemon size
Chilli powder - 2 teaspoon
Coriander powder - 2 tablespoon
Cumin powder - 1 tablespoon
Small onion - 5
Coconut - 2 tablespoon

To temper:

Oil
Mustard
Green chilli - 3
Curry leaf

Procedure:

Clean the fish and cut them into pieces of required size
Soak tamarind in hot water and extract 1½ cup juice from it
Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
Add coconut and small onion in a mixie and grind it into a smooth paste
Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity
When kolambu begins to boil and oil gets separated, add the fish pieces and close the lid in a low flame for 2 min
Meen kolambu is ready to serve

Fish Fingers

Fish fingers is a tasty and an easy appetizer. I usually have in restaurants and i like that lot. Wow...!! And now i prepare them in home. Try this once..!! and you will never go to restaurants again ;-)

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2

Ingredients:

To marinate:

Fish- cleaned and cut - 1/2 kg
Turmeric powder - 1 teaspoon
Chilli powder - 2 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 2 tablespoon
Cumin powder - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Lemon juice - 1 tablespoon
Salt - to taste

To fry:

Gram flour
Bread crumbs
Oil - to fry

Procedure:

Put all ingredients given in "to marinate" in a large mixing bowl. Mix them well and keep aside allowing it to marinate for 30 min.
In a plate, mix gram flour and bread crumbs in equal proportion. Roll the marinated fish pieces in the bread crumbs, gram flour mix.
Heat oil in a kadai for frying. Fry the rolled fish pieces. Fish gets cooked faster. So fry in medium-high flame for 3-4 min to have a soft fish fingers.

Note: Roll the fish piece gently on the bread crumbs to make a layer. Hold the piece in hands and keep pressing for seconds to get the crumbs coat well on the fish pieces, roll them in hands to remove the extra crumbs. this note helps to avoid oil becoming black while frying.

Ingredients:

- pacha payaru - 1 cup
- Onion - 1 medium sized
- Tomato - 1 medium sized
- Tumeric powder - ¼ teaspoon
- Chilli powder - ½ teaspoon
- Corriander powder - 1 teaspoon
- Garam masala - ½ teaspoon
- Salt to taste

Procedure:

& Pressure cook pachapayaru with little salt.
& In a pan, heat oil and add onion and saute until it becomes soft
& Then add chilli powder, turmeric powder, salt
& Now add tomato and saute it for 3 min in medium flame
& when the tomato become mushy, add corriander powder and cooked pachapayaru
& Close the lid and cook for 2 min
& Then add garam masala, stir occasionaly and cook for 1 min
& Pachapayaru curry can be served for chapathi

Ingredients:

Kondakadalai - 1 cup
Onion - ½ finely chopped
Tomato - ½ finely chopped
Turmeric powder - ¼ teaspoon

To grind:

Coconut - ¼ cup
Kuruma podi - 1 table spoon
Green chilli - 2
Salt to taste

To temper:

Mustard
Urad dhal
Cummin seed
Red chilli - 2
Curry leaf

Procedure:

* Soak kondakadalai for 8-10 hours
* Cook the soaked kondakadalai in a pressure cooker with little salt
* Then put all the items mentioned in "to grind" in a mixie, add little water and grind it into a smooth paste
* In a pan heat oil and add the ingredients given in "to temper"
* Add the chopped onion and saute until it becomes soft
* Then add turmeric powder and tomato
* Saute till the become mushy, then add the coconut paste
* Add ¼ cup of water and salt
* When it begins to boil add the cooked kondaladalai and leave it in low flame for 5 min with the lid closed
* Kondakadalai kolambu can be served for rice, chappathi

Ingredients:

Potato - 1 cup

Carrot - 1 cup

Beans - 1 cup

Coconut - 1/2 cup

Kuruma podi - 2 table spoon

Green Chilli - 2

Curd - 2 tablespoon

Salt to taste

To temper:

Oil

Mustard

Urad dhal

Curry leaf

Procedure:

Finely chop all the vegetables and half-cook them with little salt and turmeric powder
In a mixie grind coconut, green chilli and kuruma podi in to a smooth paste
Heat a kadai and pour oil in it
Add mustard seeds, urad dhal, allow it to sputter and add curry leaves
Pour the mixie paste and saute for a minute
Then add the half cooked vegetables and salt to taste
Close the lid and keep the stove in low flame for 3 min
Switch off the stove and add curd giving a quick stir
Aviyal can be served for adai

Ingredients:

v Mint - 1 bunch
v Onion - 1 medium sized
v Tomato - 1 medium sized
v Urad dhal - ¼ teaspoon
v Channa dhal - ¼ teaspoon
v Red chilli - 2
v Coconut - ½ cup
v Oil - 2 teaspoon

To temper:

v Oil
v Mustard - ¼ teaspoon
v Urad dhal - ¼ teaspoon
v Cummin seed - ¼ teaspoon
v Curry leaf - 5

Procedure:

1. Clean the mint leaves and keep aside
2. Heat oil in a pan, add urad dhal and channa dhal
3. Fry until it turns golden brown, then add red chilli
4. Then add coconut flakes and fry for 1 min
5. Now add the cleaned mint leaves and cook until the leaves shrink
6. Place the mixture in a plate and allow it to cool down for sometime
7. Meanwhile heat a pan and pour little oil
8. When the oil becomes hot, add chopped onion
9. Saute until it turns soft, then add tomato and saute until it becomes mushy
10. In a mixie, put onion tomato paste and mint mixture
11.   Grind and then transfer it to a bowl
12.   To temper, heat little oil in a pan and add mustard, urad dhal, cummin seeds and curry leaf
13.   Then add it in to the mint chutney

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