Spicy Tofu Curry

Preparation Time: 20 min
Cooking Time: 30 min
Serves: 3

Ingredients:

Tofu - 200 gm

Tomato - 4 or 5 big sized

Onion - 2 medium sized

Ginger garlic paste - 1 tbsp

Cardamom - 2 pieces

Cinnamon - ¼ inch

Cloves - 4 pieces

Coriander - to garnish

To marinate:

Ginger garlic paste - ½ tbsp

Turmeric powder - 1 pinch

Chili powder - 1 tsp

Coriander powder - 3 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Curd - 1 tbsp

Salt to taste

Procedure:

1.  Wrap tofu with kitchen towel and keep it aside for 30 min. Drain water from it completely. Cut them into cubes or desired size and shape. Pat with kitchen tissue or soft towel and drain water. In a large mixing bowl and mix all the ingredients given in “ to marinate” section and allow it to rest for 20 min.

2.  Heat a flat pan and add 1 tbsp of butter. Roast tofu on both sides until its golden brown. Repeat it in batches.

3.  Heat a medium sized pan with oil. Add cinnamon, cardamom, cloves and roast for few sec. As nice aroma comes out, add onion and saute for 2-3 min. Onion becomes soft and translucent.

4.  Then add ginger garlic paste. Saute til it raw smell leaves. Add turmeric powder and chili powder. Mix well. Add fried tofu and stir.

5.  Grind tomato into a smooth paste. Add tomato to the pan. You can use tomato puree as well. Add salt.

6.  Add 1 cup of water and adjust salt. Close the lid and keep in low flame for 20 min. Or till the gravy gets thickened to desired consistency and oil gets separated.

This yummy gravy tastes great with appam, egg appam, chappathi, egg chappathi etc..

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Egg Gravy

Preparation Time:  10 min

Cooking Time: 30 min

Serves: 2

Ingredients:

• Boiled egg - 4 eggs
• Onion - 2 medium sized
• Tomato - 3 medium sized
• Ginger garlic paste -1 tbsp
• Garam masala - 2 tsp
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - ½ tbsp
• Cinnamon stick
• Cardamom
• Oil - 2 tbsp
• Salt to taste

Procedure:

1. Heat a medium sized pan with oil. When it is hot, cinnamon sticks, cardamom, and roast for few sec. nice aroma comes out. Cut the onion into big cubes and put it in the mixie. Grind it into smooth paste. Pour them into pan. Saute for few minutes along with ginger garlic paste and turmeric powder.
2. Mix them well and add red chili powder. To this add tomato paste or puree. Add salt and give a good stir.
3. Cover it with lid and keep it in low flame for 10 min or it gets cooked well. As it gets thickened, add 1/2 cup of water and mix them well.
4. Cut boiled eggs into two halves and add them to the gravy. Switch off the flame and stir slowly.

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Paruppu Urundai Kulambu

This is a very easy and a tasty kolambu. Each urundai tempts everyone to taste. Especially kids love this paruppu urundai kolambu. 

Preparation Time: 5 min
Soaking Time: 2 hrs
Cooking Time: 25 min

Ingredients:

• Oil - 2 tbsp
• Mustard - 1 tsp
• Curry Leaf- 1 sprig
• Red chili - 2
• Onion - 1 medium sized - finely chopped
• Ginger garlic paste - ½ tbsp
• Turmeric powder -1 pinch
• Chili powder - 1 tsp
• Coriander powder - ½ tbsp
• Cumin Powder - 2 tsp
• Salt - to taste

Urundai:

• Kadalai paruppu - ½ cup
• Green chili (or) Red chili - 2
• Curry leaf - 1 sprig
• Fennel  Seed - 1/2 tbsp
• Salt - to taste

Masala Paste:

• Coconut - ½ cup
• Green chili - 1 (for mild spicy, Add more if you need more spicy)
• Kuruma Podi - 1 tbsp

Preparation:

     -  Soak split channa dhal / kadalai paruppu for 2 hrs

Urundai Preparation:

     -  Put the soaked kadalai paruppu, chili, fennel seed and salt in a mixie and grind to a coarse form. Do not add water. Just sprinkle water when it gets thickened.

Procedure for Kolambu:

1. Grind coconut, green chili, kuruma podi, salt into a smooth paste by adding required waste. Set aside
2. Heat a medium sized pan. Add oil, when it is hot add mustard, allow it to crackle. Then add curry leaf and red chili. Roast them well.
3. Add onion and sauté until it becomes soft. Add ginger garlic paste to the onion and sauté until it raw smell leaves.
4. To this add turmeric powder, chili powder, coriander cumin powder. Mix them and add masala paste to this and sauté for 1 min. Add ½ cup of water and salt.
5. When kolambu begins to boil, make small balls from the kadalai paruppu paste. Keep it in low flame and close the lid. Allow it to cook for 10-15 min.
6. Yummy Urundai Kolambu is ready to serve with hot rice.

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Chicken Balls / Chicken Kola Urundai

Preparation time: 15 min
Cooking time: 25 min
Serves: 2.

Ingredients:

1. Chicken - 250gm
2. Turmeric powder - 1 pinch
3. Salt to taste
4. Potato - 1 medium sized
5. Cashew nuts - 10 pieces
6. Ginger-garlic paste - 1 tbsp
7. Chili powder - 1 tsp
8. Garam masala - 1 tsp
9. Coriander powder - 2 tsp

Procedure:

 

1.   Clean the chicken pieces and pressure cook for one whistle along with turmeric powder and salt. Chicken will be almost cooked.

2.   Mince the cooked chicken using hands. Easy way is to grind them for 3 sec. Do not grind them for more than 5 sec. Do not add water. It should be in form of shredded coconut.

3.   Cut a medium sized potato into two halves. Pressure cook it for 2 whistles or until it is completely cooked. Allow it to cool naturally and peel the skin of potato. Mash the potatoes into smooth paste.

4.   Take few cashew nuts in the blender and make into a paste by adding water. Added turmeric powder, chili powder, garam masala, coriander powder, cashew nut paste and salt

5.   Add the mashed potato to the chicken mixture and make it into a dough like form

6.   Take a spoon of corn flour and all purpose flour mixture and add water. This batter should be very thin. Coat chicken balls with very little of this batter. Coating chicken balls with batter helps to bind them. Potato itself will help in binding. So coating balls with batter is optional.

7.   Heat oil in a kadai. Fry chicken balls and serve.

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Mushroom Masala

Preparation Time: 10 min
Cooking Time: 25 min
Serves: 2

Ingredients:

·         Mushroom- 150 gm

·         Onion - 1 medium sized- finely chopped

·         Tomato - 2 medium sized - finely chopped

·         Ginger garlic paste - 1 tbsp

·         Turmeric powder - 1 pinch

·         Chili powder - 1 tsp

·         Coriander powder - ½ tbsp

·         Salt to taste

·         Oil - 1 tbsp

Procedure:

1.   Clean the mushroom in running water and wipe using paper towels or soft cloth. Do not put mushroom in water as it absorbs more water. Cut them into quarters.

2.   Heat a medium sized pan with oil, add onion and sauté until it becomes soft. To this add ginger garlic paste and sauté for a min or till its raw smell leaves.

3.   Now add tomatoes and sauté until it becomes mushy.  Then add turmeric powder, chili powder, coriander powder and salt.

4.   Add the cut mushrooms and mix well. Allow it to cook for 5 min or till the mushroom becomes soft.

5.   Garnish with cilantros and serve hot with chappathi, phulka, naan.

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Mushroom Manchurian

Preparation Time: 10 min
Cooking time: 20 min
Serves: 2

Ingredients:

>      Mushroom - 150 gm

Batter:

1.       All purpose flour/maida - 1 cup

2.      Corn flour - 1/2 cup

3.      Turmeric powder - 1 pinch

4.      Chili powder - 1 tsp

5.      Pepper powder - 1 tsp

6.      Salt to taste

Manchurian - dry:

1.       Onion - 1 medium sized - finely chopped

2.      Chopped ginger  - 1 tsp

3.      Chopped garlic - 1 tsp

4.      Hot & sweet tomato sauce - 3 tbsp

5.      Chili sauce - 2 tsp

6.      Soya sauce - 1 pinch

7.      Pepper - 1 pinch

8.     Salt to taste

9.      Oil- 1 tbsp

Procedure:

1.   In a medium size mixing bowl, put all the ingredients given under "batter" section and add water to make dosa batter like consistency. It should be neither too thick nor too thin. 

2.  Clean the mushrooms in running water and dry them using paper towel. Don't put the mushrooms in water as it absorbs more water. Dip them in the batter prepared.

3.   Heat a kadai with oil. fry the mushroom dipped in batter until it turns golden brown and set aside.

4.   Heat a pan with oil. You can use the same oil used for frying by removing excess oil. Add onion and ginger garlic paste, saute them for 2 min.

5.   Then add hot chili sauce, soya sauce and pinch of salt. Saute for 1 min and add the fried mushrooms. Mix them well till it is coated well. Garnish with cilantro or spring onion and serve hot.

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