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
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