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CHICKEN
CHICKEN CURRY
     
    Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine.  Though it comes with different names, flavours & tastes.  It is one default dish in an Indian Kitchen.  This Chicken Curry is our family favourite, prepared with very fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons :
  • Quick to prepare
  • Less Ingredients
     This simple Chicken Curry goes well with all type of Indian bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and all flavour filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste and aroma of the Curry.
      This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces.

For more CHICKEN Recipes, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes


HOW TO COOK CHICKEN CURRY


CURRY
CHICKEN CURRY


INGREDIENTS :

Chicken - 1/2 Kg.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Fennel Seeds - 1/2 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For Masala Paste :

Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 1" Piece
Garlic  - 8-10 Cloves
Green Chillies - 3-4
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Peppercorns - 1 Tspn

To Garnish :

Coriander Leaves - Few


METHOD :

  • Clean, Wash and Cut Chicken into small pieces.
  • Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
  • Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
  • Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
  • Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
  • Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
  • Leave this on a low flame for about 5-7 minutes.
  • Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
  • Add a dash of Salt, a pinch of Sugar and mix well.
  • Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
  • Switch off the flame and garnish it with Coriander Leaves.
  • Serve Hot. 
  • Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

  • Adjust the amount of Spices to your taste preference.
  • Can add Boiled & Cubed Potatoes to the Chicken Curry.
  • Pan searing the Chicken Pieces gives a perfect texture.
  • Grinding Onions and Tomatoes gives you a rich gravy.
  • Adding Sugar is totally optional. 


BIRIYANI
CHICKEN BIRIYANI
     
    The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration in to my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home.  Chicken Biriyani is the most delectable version of Biriyani.  And it has been an all time favourite around the world in midst of Biriyani Lovers. Perfectly cooked Rice and Chicken Pieces with the right amount of spices and flavourings add crown to this top notch dish teasing your taste buds, all the way making you a die-hard fan of Chicken Biriyani.
     This is an easy Chicken Biriyani recipe which can be prepared as a one pot meal in a pressure cooker or in a rice cooker.  The method of making this Chicken Biriyani is very simple and can be prepared within 30 minutes. I have used Coconut Milk instead of Water in this Chicken Biriyani Recipe, which makes the dish more exotic & rich.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM


Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

For more BIRIYANI Recipes, Click here...


HOW TO MAKE CHICKEN BIRIYANI



BIRIYANI
CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

Chicken - 1/2 Kg
Curd/Yogurt - 1/4 Cup
Salt - To Taste
Masala Paste - 1/2 Cup (Below mentioned)

For Masala Paste :

Dry Red Chillies - 10 Nos.
Onions - 1 Nos.
Garlic - 10-12 Nos.
Ginger - 1" Piece
Fennel Seeds - 2 Tspns
Cinnamon - 3 - 4 Sticks
Cardamoms - 7 Pods
Nutmeg - 1/4 Tspn
Cloves - 6-8 Nos.

To Saute :

Basmati / Jeeraka Samba Rice - 2 Cups
Onion - 1 No.
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 11/2 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste


HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

 

METHOD :

  1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
  2. Soak the washed rice for about 20 - 30 minutes.
  3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
  4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
  5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
  6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
  7. Add Turmeric Powder and give a quick stir.
  8. Add chopped Tomato into it and saute until it turns soft.
  9. Now add Marinated Chicken Pieces to the above and mix well.
  10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
  11. Cook this on a low flame until the Chicken pieces are half cooked.
  12. Leave this on a low flame until the mix turns a bit dry.
  13. Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
  14. Sprinkle a handful of Mint and Coriander Leaves.
  15. Pour Lemon Juice along with Salt and Mix well.
  16. Pour Coconut Milk along with the above ingredients.
  17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
  18. Cover the lid of the pressure cooker and cook for one full whistle.
  19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
  20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
  21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
  22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
  23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

 

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

 

METHOD :

  • Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
  • Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
  • Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
  • Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
  • Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
  • This method is best if you are cooking not more than 2 - 3 Cups of Rice.
  • For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

  • Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
  • Soaking the rice helps in getting a perfectly cooked rice.
  • Use Rice Water ratio to suit the type of rice you are using.
  • Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
  • If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
  • For a softer version add some extra water(1/2 Cup preferably).
  • Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
  • Adjust the number of Green & Dry Red Chillies to suit your spice level.
  • Adjust the number of spices to suit your taste preference.
  • Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
  • Adding lemon juice is to avoid rice getting sticky.
  • The Ground Masala Paste yields approximately 1/2 Cup.
  • Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.


AROUND THE WORLD
FRIED FISH WITH SAMBAL MATAH
  Sambal though synonymous to spicy condiment in terms of Southeast Asian Cooking, the versions and variations available through the length and breadth of these areas are quite versatile.  Raw Sambals, Sautéed Ones, Sambals with Red/Green Bird's-eye Chillies, or Dry Red Chillies, the method of preparing each version differs and tastes uniquely ubiquitous to the cuisine. This recipe is a simple dish every Malay household adapts, it's a standalone Malaysian Seafood recipe.
     This Sambal Matah is a Raw Balinese Sambal from Bali in Indonesia. This is a perfect combination for grilled/fried Fish. Combine few local ingredients to suit your taste buds and there you go with a simple condiment. Belacan(shrimp paste) and the Lemon Grass gives an intense flavour to this Sambal Matah.
   Serve this spicy Sambal Matah along with Indonesian style Fried Fish.  Any variety of fish can be used for the recipe.  Can deep/shallow fry or grill the marinated fish.

For more FISH Recipes, Click here...

Cuisine : Bali, Indonesia (South East Asian)
Recipe Type : Condiment 
Spice Level : High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time : 10 - 20 Minutes
Marinating Time : 15 -20 Minutes
Cooking Time : 10 - 15 Minutes

FOR SAMBAL MATAH :

INGREDIENTS :

Shallots - 8-10 Nos.
Garlic - 2 Cloves
Bird's Eye Chillies(Chili Padi) - 10 Nos.
Belacan(Dried-Shrimp Paste) - 1/2 Tspn.
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Lime Juice - 2 Tspns
Salt - To Taste
Brown Sugar(Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn

METHOD :

  • Clean, Peel and wash Shallots, Garlic, finely chop them into small pieces.
  • Wash Green Chillies and dice them into small pieces.
  • Cut Lemon Grass Stalks into small pieces, use just the white part of it.
  • Dry roast the Dried-Shrimp Paste until aromatic on a low flame.
  • Shred the Kaffir Lime Leaves into thin strips.
  • Mix all the above ingredients along with Salt, Brown Sugar and Lime Juice in a bowl.
  • Heat oil in a pan and pour the hot oil over the finely chopped ingredients and mix well.
  • Serve it at room temperature.
  • Goes well with Grilled/Fried Fish.

NOTES :

  • Adjust the number of chillies to suit your spice level.
  • Can substitute Sugar with Gula Melaka(Brown Sugar).

FOR FRIED FISH :

INGREDIENTS :

Fish - 4 Nos.
Oil - For Deep Frying

For the marinade :

Tamarind Extract/Lime Juice - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste.

METHOD :

  • Clean and wash the fish thoroughly.
  • Draw 3-4 incisions with a sharp knife all over the fish.
  • In a bowl add all the ingredients mentioned under 'For the Marinade' and mix well.
  • Rub the marinade evenly over each fish and keep it aside for 15 - 20 Minutes.
  • Heat Oil in a deep pan or a wok.
  • Gently drop the marinated Fish into the hot oil.(The fish should be fully submerged in oil)
  • Cook for 2-3 Minutes on a high flame on either side until the fish is fully fried.
  • Remove the fish carefully with slotted spoons and line them up in clean paper towels.
  • Serve it hot with spicy Sambal Matah along with Steamed Rice/Fragrant Rice.

NOTES :

  • Any fish variety can be used for the recipe.
  • I have used Ikan Selar(Yellowtail Scad) in this Recipe.
  • Cooking time varies with the size of the fish. 
  • Can Shallow fry or Grill the marinated fish.

10 cabe rawit (Thai chilies) 8 cloves of shallots 2 cloves of garlic ½ teaspoon baked terasi (shrimp paste) 2 lemongrasses 2 kaffir lime leaves, wash and diced ¼ teaspoon salt ¼ teaspoon sugar ½ tablespoon lime juice 3 tablespoons of vegetable oil (for sautéing) Instructions: Peel shallots and garlic, wash them, and then dice into slices. Set aside Wash chilies and then dice into slices. Set aside Peel and leave the outer parts of lemongrass, then dice into slices. Set aside Mix all of the diced ingredients in one bowl. Add salt, sugar, and lime juice. Mix well. Heat the vegetable oil, and while it is still hot, pour it into the sliced ingredients bowl. Mix it well and Sambal Matah is ready to be served.

...Copyright (C) https://www.indoindians.com . Read more at https://www.indoindians.com/sambal-matah-recipe-from-bali/ .
10 cabe rawit (Thai chilies) 8 cloves of shallots 2 cloves of garlic ½ teaspoon baked terasi (shrimp paste) 2 lemongrasses 2 kaffir lime leaves, wash and diced ¼ teaspoon salt ¼ teaspoon sugar ½ tablespoon lime juice 3 tablespoons of vegetable oil (for sautéing) Instructions: Peel shallots and garlic, wash them, and then dice into slices. Set aside Wash chilies and then dice into slices. Set aside Peel and leave the outer parts of lemongrass, then dice into slices. Set aside Mix all of the diced ingredients in one bowl. Add salt, sugar, and lime juice. Mix well. Heat the vegetable oil, and while it is still hot, pour it into the sliced ingredients bowl. Mix it well and Sambal Matah is ready to be served.

...Copyright (C) https://www.indoindians.com . Read more at https://www.indoindians.com/sambal-matah-recipe-from-bali/ .
VEGGIES
CABBAGE & CARROT STIR FRY
      This is a simple Veggie stir fry, commonly served in Mamak Shops in Malaysia. Shredded Cabbage and Carrots are sauteed and seasoned with mild spices.  Though, an Indian and Chinese fusion prepared to suit the local palate has given this dish a new dimension. The vegetables are stir fried on a high flame for few minutes which gives a crunchy texture, without overcooking and changing the colour of the vegetables.  For a twist, it is mildly seasoned with Mustard, Onions, Garlic and Green/Red Chillies.
     This spicy and dry Cabbage & Carrot stir-fry serves as a good combination with Rice and Curry.  It can be served along with Chapathis too.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

For more VEGGIE recipes, click here...

INGREDIENTS :

Cabbage - 250 Gms.
Carrots - 100 Gms
Mustard Seeds - 1/2 Tspn.
Onion - 1 No
Garlic - 2 Cloves
Green/Red Chillies - 1-2 Nos.
Turmeric Powder - 1/4 Tspn
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

  • Wash and clean the Cabbage and Carrot.
  • Peel and Trim off the ends and chop Carrots into thin strips.
  • Shred the Cabbage into thin strips and keep it aside.
  • Heat Oil in a Pan, splutter Mustard Seeds.
  • Immediately add finely chopped Onions, Garlic and Green/Red Chillies and saute until onions turn translucent. 
  • Add the vegetables along with  Turmeric Powder, Salt and a pinch of Sugar and give a quick stir.
  • Saute the shredded Cabbage and Carrot on a low flame for about 2-3 Minutes.
  • Serve hot with Roti/Rice. 

NOTES :

  • Adding Turmeric and Sugar is truly optional.

FROM GODS PWN COUNTRY
CHERUPAYAR THORAN - GREEN GRAM STIR FRY

     Cherupayar Thoran /Green Gram Stir Fry is a simple recipe prepared with Green Gram and simple seasonings.  These tiny looking crunchy dhal thoran with a mild nutty aroma serve best along with a Kanji - Rice Porridge.  Green Gram and Yellow Moong Dhal are extremely light and very easy to digest, all the more they are very easy to cook. Cherupayar Thoran /Green Gram Dhal Stir Fry is an extremely easy recipe but the trick to get perfectly cooked Green Gram Dhals plays a major role in the looks and texture of the dish.
     Green Gram and Yellow Moong Dhal are considered to be superfoods as they are packed with protein and very low in carbohydrates. Compared to other dhals, Green Gram Dhal is one of the low carb pulses & It is also rich in fibre. Green Grams are a rich source of Vitamins B & C and Manganese. As it is one of the easily digestible dhals, it is free from gas too.   Green Gram with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal.
    Green Grams are quite a beneficial Dhal variety which has special mention in Ayurvedic Scripts and it is used in Traditional Chinese Medicines for its various medicinal values.  Green Grams can be induced into our daily diet.  It is a versatile Dhal which can be easily converted into Salads, Soups, Stir fries, Curries, Dosas, Desserts and snacks.  Sprouted Green Grams are more nutritious and loaded with health benefits.

Health Benefits of Green Grams:


  • Reduces the risk of Heart disorders.
  • Reduces Blood Pressure
  • Antioxidants in Green Gram prevents Cancer Development
  • It helps in reducing Blood Glucose Level
  • Helps in reducing body weight.
  • Vitamin C and Anti-oxidants in Green Grams supports healthy Eyesight.
  • Antimicrobial and Anti-inflammatory properties help to built Immunity
  • Vitamin B, B6 and Folates helps to balance the Hormones.
  • It helps to reduce PMS pain such as Muscle Pain, Cramps, Tiredness and Mood Fluctuations.
  • Detoxifies the body.
  • High level of Fibre in Green Grams prevents Constipation
  • Green Grams have Antifungal & Antibacterial properties.
  • Phytoestrogen in Green Grams helps to keep your Skin Healthy.
  • Essential Vitamins and Minerals strengthens Hair and Nails.


For more MOONG DHAL Recipes, Click here...

Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour(Optional )
Cooking Time - 15 - 20 Minutes

To read about Moong Dhal and its Benefits, Click here...

INGREDIENTS : 

For Cherupayar/Green Gram Thoran:

Cherupayar/Green Gram Dhal - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Tspn(Optional)
Water - 11/2 Cups


For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)


METHOD : 

To Cook Cherupayar/Green Gram in Pressure Cooker :

  • Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the dhal until the water runs clear.
  • Alternatively can soak Green Gram for about 30 Minutes to 1 Hour.
  • If soaking drain and discard the water before cooking the dhal.
  • Add 11/2 Cups of Water to the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt.
  • Pressure cook the Cherupayar/Green Gram for a whistle or two on a high flame.
  • Lower the flame and cook for another 2 whistles or for five minutes.
  • Switch off the flame and allow to pressure to release. 
  • Allow it to cool and fluff up the Cherupayar/Green Gram.

To Cook Cherupayar/Green Gram in a Sauce Pan : 

  • Dry Roast the Cherupayar/Green Gram on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the Green Gram until the water runs clear.
  • Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
  • If soaking drain and discard the water before cooking the dhal.
  • Add about 21/2 Cups of Water and allow it to boil.
  • Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
  • Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
  • Cook until it is soft, but the dhal should be separate and not mushy
  • Switch off the flame and drain any excess water.

For Cherupayar Thoran/Green Gram Stir Fry:

  • Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
  • Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
  • Add cooked Cherupayar/Green Gram and give a quick stir. 
  • Sprinkle grated Coconut along with a pinch of Sugar and mix well.
  • Leave the Cherupayar Thoran /Green Gram Stir Fry on a low flame for about a minute.
  • Serve Cherupayar Thoran /Green Gram Stir Fry along with Rice and any Curry/Rasam of your choice. 
  • Cherupayar Thoran /Green Gram Stir Fry is the best accompaniment for Kanji - Rice Porridge.
  • Goes well with Chapatis too.

NOTES :

  • For more details on How to cook Beans, Lentils and Pulses, click here ... 
  • Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
  • According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it purely optional.
  • Cherupayar/Green Gram should not be over-cooked for this Thoran/Stir Fry.
  • Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
  • Adding Sugar and grated Coconuts are totally optional.
TEA TIME SNACKS
UZHUNDHU VADAI / MEDHU VADAI
     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood.  I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture.  Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais.  It is always on my eat list whenever I go to my home town - Coimbatore.  Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).  I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too.  If you are preparing it for Pooja/Naivedyam avoid adding Onions.
     Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai.  Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

For more Tea Time Snacks click here...

Cuisine : South Indian
Recipe Type : Snacks
Spice Level  : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI


INGREDIENTS :

For Grinding :


Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

  • Clean and Wash Urad Dhal until water runs clear.
  • Soak Urad dhal in water for about 30 minutes - 2 Hours.
  • Use whole Urad Dhals for best results.
  • Do not over soak the dhals. 
  • Drain the soaked Urad Dhals before grinding them. 

Grinding:

  • Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
  • Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
  • Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
  • Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
  • This is to ensure even grinding.
  • I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
  • If doing so, grind it initially before grinding Urad Dhal.
  • Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
  • The consistency of the batter should be very thick.
  • Can grind the Urad dhal with Ice Cold water.
  • Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

  • Scoop the ground batter with your hand and try dropping it down. It should not fall down.
  • Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

  • Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
  • Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
  • Add the Seasoning just before frying the Vadais.
  • Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

  • Heat Oil in a deep pan.
  • Wet your hands and take a handful of Batter and make a small ball out of it.
  • Make a small hole with your thumb at the centre of the Medhu Vadai.
  • Carefully drop the shaped Uzhundhu Vadais into the hot oil.
  • Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
  • Remove them with slotted spoons and line them up on paper towels.
  • Serve it hot along with Coconut Chutney and Sambar.

 NOTES :

  • If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
  • Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
  • Do not oversoak the Urad Dhal.  If it is unavoidable, store it in the refrigerator until you grind them.
  • Using Ice water yields fluffy and crispy Vadais.
  • Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
  • Wet Grinders add volume to the batter.
  • Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.  
  • Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
  • Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
  • Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

 

The following factors play a vital role in perfectly textured Uzhundhu Vadais

  • Good Quality of the Urad Dhal does half of the job. 
  • Do not over soak.
  • Grind with Less Water(Ice Water preferably).
  • Add Salt and Seasonings just before frying the Medhu Vadais.
  • Fry the Uzhundhu Vadais on a medium flame.



FROM GODS OWN COUNTRY
TAPIOCA STIR FRY / KAPPA ULARTHIYATHU

    Tapioca - A root rich in Carbohydrates and low in Fat is widely used in making different dishes right from a simple stir fry to a delectable dessert. Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee. It is considered to be a staple food of Kerala. Kappa and Meen Curry, Kappa Puzhukku and Porridge, or just a simple Kappa puzhungiyathu (steamed)  along with pounded Shallots & Chillies Chutney, or a simple Kappa Ularthiyathu, all taste heavenly. Kappa/Maracheeni/Poola Kizhangu / Maravalli has become a staple food of  Keralites since early days.
     Kappa/Maravalli Ularthiyathu is a simple stir fry with mild seasonings.  Cooked Tapioca pieces are seasoned with mild spices and garnished with grated coconuts.  Kappa Ularthiyathu goes well as a side dish for rice and curries of your choice.


Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

HOW TO COOK TAPIOCA STIR FRY / KAPPA ULARTHIYATHU


INGREDIENTS:

Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste

For Seasoning :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch(Optional)
Coconut Oil - 1 Tbspn.

 

METHOD  :

To Boil Tapioca :

  • Peel the tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water is clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

For Seasoning :

  • Finely chop Shallots, Green Chillies & Garlic.
  • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
  • Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
  • Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
  • Add in grated coconut and mix well.
  • Cook for a while on a low flame.
  • Serve hot with Rice and Curry of your choice.

NOTES :

  • Cook Tapioca with enough water and discard the excess water.
  • Adding Turmeric is totally optional.
  • Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated


SADHYA
AVIYAL
     It is Onam Season - Onakkalam Varavayi!  A festive mood buzzes around in elation.  Childhood memories popping up along with the smells, colours and tastes of food. Athapookalam/Onapookalam a commemorative art which foretells the upcoming Onam and a hearty welcome given for the homecoming of legendary King Mahabali.  The 10-day lasting harvest festival starts on Atham, and Thiruvonam is the next big day of the celebration.  Rich Culture and tradition of GOD'S OWN COUNTRY - KERALA has made Onam, a commemorative celebration. The festival and the preparation for the day is filled with loads of nostalgia - a long time memory of smells, colours and anecdotes.
    
    In a long list of side dishes served in an Onasadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Any local Vegetable like White Pumpkin, Yellow Pumpkin/Squash, Elephant Yam, Plantain(Nendra Kaya), Cluster Beans(Kothavara), Long Beans, Drumsticks, Carrots etc., can be used to prepare this dish.

    Discover the fascinating tale behind Aviyal's inception, shrouded in the mystique of the Mahabharata. As the Pandavas found themselves in exile during their Anjyathavassam, novice cook Bhima took charge of the kitchen one fateful day. Amid urgency and chaos, Bhima chopped and boiled all available vegetables, blending them with grated coconut to create a unique dish - thus giving birth to the beloved Aviyal we savour today.



For more recipes on SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 20 - 30 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...


INGREDIENTS :

For Aviyal:

White Pumpkin - 1 Cup
Elephant Yam - 1 Cup
Yellow Pumpkin - 1/2 Cup
Raw Plantain(Nendhra Kaya) - 1/2 Cup
Carrot - 1 Cup
Long Beans/Cluster Beans - 1/2 Cup
Drumsticks - 1/2 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

  • Heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
  • Immediately add Grated Coconuts, Curry leaves and give a quick stir.
  • Fry this on a very low flame for about a minute.
  • Grind this coarsely and keep it aside.
  • Clean and Cut the Vegetables into thin, long rectangular pieces, about 1" to 11/2" long.
  • Add 1/2 a cup of water to the chopped Vegetables and cook them along with a dash of Salt and Sugar until they turn soft. 
  • Add the coarsely ground Coconut Mix and mix well.
  • Leave this on a low flame for a few minutes, or until the raw flavour goes.
  • Pour in the Curd and mix well.  
  • Simmer the mix for about 2-3 minutes, or until it turns semi-dry.
  • Finally, finish off the dish with a  drizzle of Coconut Oil and garnish it with Curry Leaves.
  • Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
  • It is one must-have dish when it comes to a Kerala Sadhya/Banquet.

NOTES :

  • Do not overcook the Vegetables for Aviyal.
  • Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
  • Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
  • Adding Sugar while cooking vegetables is to retain the colour, but it is truly optional.
  • Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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