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Monday, September 30, 2013

Sundal Recipes / Multigrain Sundal / Navratri Recipes:

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Navratri Festival is around the corner and I am happy to share a delicious, flavoursome and highly nutritious Sundal recipe. 
Sundal is ubiquitous in South India and are popular during Navratri.  People keeping  Kolu  make sundal as neivedyam and to distribute to guests.  Sundals can be made with any legumes like white or brown chickpeas, peanuts, moongdal, chana dal, rajma, etc. 
Multigrain Sundal is a very healthy and easy to prepare recipe. It is made with soaked multigrains, coconut shreds, ginger , green chilly and tempered with spices. It works great as snack, breakfast, light meal too. 
Here goes the super tasty & healthy snack recipe..:)
·         Multigrains               - 1 cup
·         Grated coconut         - ½ cup
·         Green chilly              - 1 or 2
·         Grated ginger           - 1 tbsp
·         Oil                           - 1 tsp
·         Mustard                   - ¼ tsp
·         Urad dal                   - 1 tsp
·         Cumin                      - ½ tsp
·         Curry leaves             - a twig
·         Hing                         - a generous pinch
·         Salt to taste
·         Fresh coriander leaves
1.     Clean, wash and soak the multigrains overnight in enough water.

2.     Next morning, drain excess water and pressure cook for 3 to 4 whistles.
3.     Simmer the flame for 2 mins and turn off flame.
4.     Reserve the cooked water.
5.     Grind coconut to fine shreds.
6.     Peel off the skin of ginger and slice to small pieces.
7.     Grind together coconut shreds, ginger and green chilly in a blender.
8.     Keep it aside.
9.     Heat oil in a frypan.
10.  Add the mustard seeds.
11.  When the seeds crackle, add the urad dal,hing, curry leaves and saute on a medium flame till the dal turns light brown in color, while stirring continuously.
12.  Now add the cooked multigrains, salt and mix well.
13.  Cook on a medium flame for another 2 mins.
14.  Add the freshly grinded shreds of step 8.
15.  Give a quick stir and turn off the flame.
16.  Garnish with fresh coriander leaves.
17.  Healthy & tasty Multigrain Sundal ready to enjoy.
18.  Serve warm or at room temperature.

Click here to view Navratri Special recipes..!
Advance Happy Navratri to All..:)

Sunday, September 29, 2013

How to make Pepper Chicken Roast / Pepper Chicken / Pepper Chicken Fry:

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Pepper Chicken Fry:     Like us on Youtube for more Video Recipes
Here’s one of my favorite Chicken Roast recipe which is a huge hit at my home as well as with friends. 
This spicy and delicious chicken dish roasted in dry pepper and aromatic spices tastes wonderful as a starter or side dish with rotis.  Also this tastes good with rice, idly and dosas.

Surprise your guests with this awesome pepper Chicken Roast recipe ..:)
To Marinate:
·           Chicken                    - ½ kg
·           Turmeric pwd            - ¼ tsp
·           Red chilly pwd          - ¾ tsp
·           Lemon juice             - ½ tsp
·           Coriander pwd          - 1 tsp
·           Pepper pwd              - 1 tsp
·           Fennel pwd               - ½ tsp
·           Ginger garlic paste    - 1 tbsp
·           Curry leaves              - handful
·           Salt                          - as needed
·           Onion sliced              - 1 cup
·           Capsicum cubed        - ½ cup
·           Green chilly              - 1 or 2
·           Oil                           - 1 tsp
To Make Chicken Roast:
·           Oil                             - to shallow fry
·           Ginger garlic paste      - ½ tsp
·           Tomato ketchup           - 1 tbsp
·           Salt to taste
·           Fresh coriander leaves
1.     Wash and clean the chicken pieces.
2.     Drain water completely.
3.     Marinate the chicken pieces with turmeric pwd, red chilly pwd, salt, lemon juice, coriander pwd,  ginger garlic paste, pepper pwd, fennel pwd and a tsp of oil.
4.     Dice onion, capsicum to cubes.
5.     Slit green chilly to lengthy slices.
6.     Add the diced onion, capsicum and green chilly to the chicken marination and mix well.
7.     Allow it to marinate for 1 hour.
8.     Heat oil in a frypan.
9.     Pick the marinated chicken pieces from the marinade.
10.  Shallow fry the chicken in the heated oil until it is slight brown in color.
11.  Drain the chicken from the oil and reserve.
12.  In the same oil, add ginger garlic paste.
13.  Saute for few minutes.
14.  Add the remaining mixture of onions, capsicum, green chilly along with the marinated spice mixture.
15.  Once the onion is completely cooked, add tomato ketchup and cook for a minute.
16.  Add the fried chicken and mix well for a minute or two.
17.  Taste and adjust salt and spice level by sprinkling pepper pwd.
18.  Cook covered for 5 mins in low flame.
19.  Drizzle a tsp of oil to the sides and roast for a few minutes on high heat.
20.  Turn off flame and add few drops of lemon juice.
21.  Mix well.
22.  Spicy Pepper Chicken Roast is ready.
23.  Serve hot with freshly chopped coriander leaves.
24.  This versatile chicken dish makes a perfect accompaniment with chapti, roti, naan, paratha or with any rice preparation.
Similar Recipes:

·      Punjabi Fried Chicken

Thursday, September 26, 2013

Paruppu Vadai / Parippu Vada / Dal Vadai / Lentil Fritters / Aamai Vadai / South Indian Vada Varieties:

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Today’s recipe is again yet another signature dish of South India. This deep fried delicacy is prepared for most of the traditional festivals for neivedyam. 
 Also it makes a favorite combo as a evening snack with hot cup of tea or coffee. Nothing can be compared to the crisp taste of this vadai with the flavor of fried dal along with the hotness of greenchilly. 
Here is the quick & easy recipe of this mouthwatering appetizer..:).
·           Toor dal                   - 1 cup
·           Chopped onions       - ¾ cup
·           Ginger                    - a small piece
·           Green chilly              - 1 or 2
·           Hing                         - a generous pinch
·           Curry leaves             - a few
·           Coriander leaves       - handful
·           Oil to deep fry
·           Salt to taste

1.     Wash and soak toor dal for 1 to 2 hours.
2.     Drain water completely.
3.     Add salt and grind for few seconds in a blender. ( just sprinkle very less water, if required )
4.     Take half of the coarse batter and keep aside in  a bowl.
5.     Now grind for few more seconds the remaining dal to lightly semi-smooth batter. ( this helps to bind the batter well and ensures crispy crunchy vada )
6.     Now transfer this batter to the rest of the batter in the same bowl and mix well.
7.     Add in finely chopped onions, ginger, green chilly, hing, curry leaves, coriander leaves.
8.     Mix well.
9.     Heat oil in a frypan in medium flame.
10.  Take a small portion of the batter, flatten it on your palm.
11.  Drop it in hot oil gently.
12.  Deep fry till it turns golden brown on  both sides. ( take care the flame is in low medium for the inside of the vada to get cooked well, while the outside is golden and crispy )
13.  Drain on kitchen tissue.
14.  Yummy  Paruppu Vadai is ready to taste.
15.  It makes an excellent combo with hot cup of eve chai..:)
My Notes:
You can also add handful of soaked chana dal to the batter and mix well before frying the vadas for extra taste and flavor.
Similar Recipes:

·           Crispy Onion Rings
·           Masala Vada / Masal Vadai Recipe
·           Spinach Pakora / Keerai Pakoda
·           Ulundhu Vadai
·           Medhu Vada
·           Chana Dal Vadai / Pottukadalai Vadai
·           VazhaiPoo Vadai / Banana Flower Fritters