Masal Vadai / Parrupu vadai

Masal Vadai

Ingredients:

Channa dhal-2 cups

Green chilli- 2

Onions- 1 ,cut very small pieces

fennel seeds (sombhu)- 1 tsp

Asofodieta- 1 pinch

Salt-As per taste

oil-for frying

Curry leaves

Ginger-1'(optional)

Water

Preparation:

Soak Channa dhal in water for 3 hrs.Drain water

Take some soaked channa dhal and leave it aside.Add the remaining dhal in to the mixer with fennel seeds, asofodieta ,green chilli ,salt and ginger.Make it to a coarse paste by adding little water.

Transfer this coarse paste to a vessel.Now add the soaked channa dhal, curry leaf and onions and mix well.

Heat oil in kadai.Make small lemon size balls and pat it on your palm or butter paper and slide it in oil slowly.Deep fry till it turns golden brown color.

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Mutton Chalna / Mutton Kheema / Kothu Kari Kulambu

Mutton Chalna / Mutton Kheema curry / Kothu Kari salna

Ingredients:

Ground Goat or Lamb-1/2 kg
Onion-1 Medium size
Green chilli-3 slit
Cinnamon stick-1
Cloves-3
Black cardamom-1
Fennel seed-1/2 tsp
Bay leaf-1
cumin seeds- 1 tsp
Tomato-1 ripe
Ginger garlic paste-4 tsp
Coconut shredded- 1/2 cup
Turmeric powder- 1 pinch
Chilli powder-2 tsp
 Coriander powder-2 tsp

Garam masala powder-1 tsp
Curd- 2 spoons(optional)
Gingely oil
Salt -As per taste

Water


Preparation:
In a Kadai,Heat oil.Add Cinnamon, cloves , bay leaf and cardomom.Then add onions and Green chillies.After the onions are cooked till soft, add tomatoes and ginger garlic paste.Allow it to cook well till the raw smell is gone.
Next add ground goat/lamb followed by turmeric powder, chilli powder and coriander powder and garam masala powder and curd and salt.Mix well and lower the flame.
Grind the Coconut,Fennel seed and cumin seeds in to a fine paste by adding little water.
Now transfer the contents from mixer to the pan ,add little water and some oil and mix the gravy well.Allow it to cook slowly in medium flame.
Cook till the oil separates out .
Now the tasty mutton chalna or Mutton Kheema is ready.
This goes well with parotta,idly ,dosai, chapathi ,puri and naan.

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Mint Chutney / Pudhina thogayal / Mint Dip / Pudina chutney

Mint Chutney / Pudhina thogayal / Mint Dip

Ingredients:

• Mint -1 bunch
• coriander leaves-1 bunch
• Tamarind -1 lemon size
• Urad dhal -  4 tsp
• Green chills - 2 no
• Ginger - 1 small piece
• Garlic pods - 4 nos
• oil - 2 tsp

Tempering:

• Gingely oil -3 to 4 tsp (As per requirement)
• Mustard seeds - 1/4 tsp
• Urad dhal - 1/4 tsp
• Curry leaves(optional)

Preparation:

In a pan add 2 tsp of oil, add urad dhal , Ginger , garlic pods, green chillies , tamarind, mint and coriander leaves and little water.Cook till the leaves are soft.

Transfer these contents to mixer and make it a fine paste by sprinkling very little water.

For tempering add gingely oil to the pan.Add mustard seeds and allow it to splutter ,then add urad dhal and now add the ground paste to oil.Put it in medium flame.Cook till oil separates from the chutney.

Delicious chutney is ready.This recipe goes well with Idly, dosai, roti and rice.It stays good for 10 days.

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Dum Mutton Biriyani Recepie(Goat/Lamb)

Dum Mutton Biriyani

Ingredients:

Goat/Lamb-1 Kg

Ghee/Oil-200 ml

Onion-600 gm

Mint leaves-1 bunch

Coriander leaves-1 bunch

Cinnamon Stick-2

Cloves-6

Black cardamon-2

Cumin seeds-1/2 tsp

Green Chilli- 8 nos

Red Chilli powder-3 tsp

Curd- 1 cup

Lemon juice-2 tsp

Tomatoes-250 gm

Ginger paste -100 gm

Garlic paste-100 gm

Basmathi rice-1 kg

Turmeric powder-1/2 tsp

saffron -1/4 tsp

saffron powder(Kesari powder)-1/4 tsp

Fried onions-a handful

Milk-2 tsp

salt-As per taste

Preparation:

Step 1:

Take a large bowl , add the cut goat/Lamb pieces ,4 tsp yogurt ,salt,2 tsp of red chilli powder and add 2 tsp of ginger garlic paste and soak it for an hour.Transfer these contents to pressure cooker and add little water and cook for 15mts till the pieces  are cooked well.

Add saffron to hot milk.

Step 2:

In another pan bring water to boil and add 1 clove 1 cinnamon and cumin seeds,little oil and bring the basmathi rice to boil.It should only be 70 % cooked and drain the remaining water .

Step 3:

In a pan ,add the remaining Ghee/oil add the cloves,cardamom,cinnamon, cumin seeds  and add onion slit green chillies and mint leaves.Stir till onion is cooked.Then add tomatoes and cook till it is soft.Then add ginger and garlic paste ,and add the contents from pressure cooker(from step 1), turmeric powder, chilli powder  and yogurt and salt and bring it to boil and cook till oil separates from mixture.

Step 4:

Last step is the layering.

In a big pan put one layer of Mutton curry mixture (from step 3) at the bottom and then add a layer of rice above it .Sprinkle fried onions, corriander and mint leaves .Then add the mutton layer and then add the remaining rice on top.Sprinkle fried onions, corriander and mint leaves .Mix saffron powder in water and sprinkle on the top layer .Add the saffron which was soaked in milk to the rice.Cover the pan with Aluminum foil .

Step 5:

Turn on the convection oven to Bake mode and set the temperature to 375F.Keep the pan and cook for about 45 mts in the oven.

If you dont have a oven , you could make the dum on the stove.Keep the dosa pan on stove and put the pan covered with a strong plate and keep the water in a small vessel and put this  on top of the plate and cook it in medium flame for 30 mts.

Now spicy tasty Mutton biriyani is ready

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Tandoori Chicken Recipe ( Without Tandoor Oven )

Ingredients:

Chicken leg pieces - 12 no ,  clean & skinned out

Ginger garlic paste - 4 tsp

Curd - As required for marinating

Lemon juice - 2 tsp

Chilli powder - Add as per spice

Paprika powder - 1 tsp( Gives the red color naturally )

Salt - As required

Turmeric powder -  2 tsp

Preparation:

Take the skinned out chicken, add turmeric powder to it and soak for an hour .The turmeric removes the raw Smell from Chicken.

How to Clean Chicken

Then Prick / slit the chicken legs with knife on both sides.

After it is done, add ginger garlic paste, curd, lemon juice, chilli powder, paprika powder and salt .

Mix thoroughly and leave the marinated chicken for at least an hour or so.

Then turn on the convection oven and put it in broil and set the temperature to 375F and preheat it.

Arrange the chicken legs in the oven.

Turn around all the sides allowing it to be cooked evenly so that all the fat and water from chicken trips down

The cooking generally takes about 45 min to an hour  . After it is cooked well turn off .

Now the tasty Spicy tandoori chicken is ready.

 

Sprinkle little lemon juice and enjoy this with Cilantro chutney . 

Sending this recipe to Lets bake it event and Baked Goodies event . 

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