Aloo Tomatar
Coming soon........
Tamil Nadu Sundal
This dish is a must in Tamil nadu for all their festivals. In Andhra some make it differently by cooking it with ginger parlic paste and adding garam masala and replacing the red chillies with green. Definitely they have to name it as Karapu Chennagalu.My grand mother use to make this type of chick peas and guess what, you can eat this as a break fast, snack and some times I used to take it for lunch too.
But after my marriage I started a much simple style of making this. The Tamil style,(offcourse I marreid a tamilian) uses the following recipe.
Ingredients:
Channa/Chick peas - 1 Tin (Cooked)
For Seasoning:
1 ts oil
1/4 ts Mustard seeds
!/4 ts Urad Dhall(White gram)
1 Onion
A few Curry Leaves
3 Red Chillies
A pinch of Asafoetida (Hing)
Salt to Taste
A few Coriander leaves chopped
1 slice of Lime
Open the chick peas tin and wash them channa thoroughly, drain and keep aside.
Steps:
Pour oil in an pan and allow mustard to splutter,
then add urad dhall, after brown,
add red chillies and curry leaves, saute,
add onions and saute till almost cooked,
I add some coriander leaves when the onoins are cooking, this really realizes the flavour into the onions.
Add Asafoetida
Add the chick peas and the salt and mix well and cook for 3 minutes till all the peas are well coated with the seasoning.
Add the remaining corinader leaves before removing the pan from heat.
Serve with a dash of lime.
This can be eaten as snack, or can be accompanied with Tandoori Chicken, or kebabs, any meat fry etc.
Shish Kababs
Amoung the various varieties of kababs this is one enjoyed and liked and also not too hard to make. No doubt this needs marination time like any other kabab preferably overnight. This along with baked potatoes(will be posted later)) forms a complete healthy meal. Cause there is no fat in the chicken. We can include variety of vegetables like peppers( red, green, yellow), Red Onions, Pineapple( for that taste of sweetness and sour), brocolli, and a hint of mint.
Marinate overnight with yogurt, kabab masala, salt, extra chilly powder if desired hot, and cook them on non-stick skewers either in the oven or on barbaque.
Serve with mint chutney or cherry sauce
Quick and Easy Lemon Rice
I was just sharing this well known good old receipe with one of our friends yesterday. So decided to put in on my post.
Ingredients:
For 2 cups raw rice (Sona Masoori)
For Seasoning -
Oil - 2 -3 Table spoons
Mustard seeds - Half Tea Spoon
Channa Dhall - 1 Tea Spoon;
Roasted peanuts - 10-20
Green Chillies - 2-4
Green Chillies - 2-4
Curry Leaves - 10- 12
Ginger - finely chopped - 1/2 Tea Spoon(Optional)
Asfoetida(Hing) - A pinch
Tumeric - 1/2 Tea Spoon
Coriander leaves - few chopped finely
Salt - To taste
Juice of 1big Lemon ( Add more juice if you want more soury taste)
Procedure :
Cook the rice and keep it aside.(Strained rice is preferred)Heat another dish and pour oil. After the oil heats up put mustard seeds, add the channa dhal after the mustard splutters.
Add the green chilies, curry leaves, hing, Tumeric. Fry for a while till cooked. Remove from heat.
Add this mixture to the cooked rice and add salt and coriander leaves, mix well with clean hands. Then add lime juice, mix well again.
Always make lemon rice atleast an hour or two before serving, this will marinate and the rice to give the real flavour.
Enjoy with thick chicken gravy, Egg gravy or just plain with coconut chutney or ginger chutney. Also goes with some sweet dish like Chakra pongal, kesari etc.
For Tamarind Rice(Pulliodharai)Replace the green chillies with red chillies and Lemon juice with tamarind pulp. In Andhra, brahmins add a litlle sugar to this for the tangy sweet taste. Again goes very well with some sweet dish.
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