CHILLIE PAROTTA (Kugan )

CHILLIE PAROTTA

Ingredients:

3 parottas, cut into bite size pieces

2 tbs oil
4 pips garlic finely chopped
½ inch ginger finely chopped
1 big onion chopped
2 green chillie chopped
1 sprig curry leaves

¼ cup shredded cabbage
1 capsicum sliced
¼ cup grated carrot

1 tsp pav bhaji masala
¼ tsp garam masala
¼ tsp chillie powder
A pinch of turmeric powder
1 tbs tomato sauce
Salt to taste

1 tbs lemon juice
1 tbs spring onion chopped
2 tbs chopped coriander leaves

Method:

Heat a non-stick wok, add in the oil
Add in the chopped garlic and ginger, sauté well till a nice aroma comes.
Now add in the onions, green chillie and curry leaves.

Sauté again, add in the cabbage, capsicum and the carrots.
Give a very good stir, add in the pav-bhaji, garam masala, chillie,
turmeric, tomato sauce and salt, fry till the raw smell of the masalas goes away.

Now add in the cut parotta pieces, and give a good stir, until all the masala,
has coated the parotta pieces nicely.
Roast the whole thing on high flame for about 2 minutes.

Now sprinkle the lemon juice and give a final stir.
Remove and garnish with the cut spring onions and coriander leaves.
Serve it piping hot.

KOVAKKAI DAL (Kugan )

KOVAKKAI DAL (DONDAKAYA )

Ingredients:

1 tbs oil or ghee
¼ tsp mustard seeds
¼ tsp cumin seeds
1 pinch of asafetida 
3 pips garlic smashed
2 dry red chillies broken
1 big onion chopped
Salt to taste

¼ tsp turmeric powder
1 sprig curry leaves
1 big tomato chopped
½ tsp red chillie powder
1 tsp coriander powder
300 grms kovakkai cut into rounds
Water

¼ cup channa dal, boiled but not that mushy
1 pinch of garam masala powder
Little lime juice (optional )
1 tbs chopped coriander leaves

Method:

Heat a wok with oil, add in the mustard and cumin seeds.
Let them crackle, add in the asafetida, garlic and red chillies.
Sauté for a second, add in the chopped onions and salt.
Sauté till the onions are limp.

Add in the turmeric powder, curry leaves, chopped tomato,
red chillie powder, coriander powder and the kovakkai.
Stir fry nicely, add in little water , cover and cook till the kovakkai is cooked.
Remove cover, add in the boiled channa dal, garam masala powder.

Stir fry till all are blended well. The consistency should not be too thick or thin.
Add in lime juice if using, garnish with coriander leaves.
Remove and serve with chapathi

KOVAKKAI CURRY (Kugan )

KOVAIKKAI CURRY (Dondakaya ) (Kugan )

KOVAIKKAI CURRY (Dondakaya )

Ingredients:

To Grind To A Smooth Paste:

2 tbs coconut
5 red chillies
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp peanuts
1 tbs channa dal

1 small piece of tamarind

1 tbs oil
1 tsp mustard seeds
1 big onion chopped
Salt to taste
300 grms kovakkai cut into lengths (or any size)
¼ tsp turmeric powder

Method:
Dry roast all the ingredients , except the tamarind , for grinding.
When cool use little water, add the tamarind and grind to a smooth paste.
Keep aside.

Heat a wok with the oil, add in the mustard seeds, let them splutter.
Add in the onions and salt, sauté till the onions are little limp.
Add in the cut kovakkai and the turmeric powder.
Stir fry, close and cook for about 5 minutes.

Remove the cover, add in the ground paste, add little water.
Cook on low flame till all is blended well.
You can add more water if you want more gravy.
Remove and serve with chapathi

GRILLED SOYA CHUNKS (Kugan )

GRILLED SOYA CHUNKS

Ingredients:

1 cup soya chunks
1 pip garlic smashed
1 small piece of ginger smashed


Marinate:
¼ cup thick curds
2 tsp ginger garlic paste
½ tsp red chillie powder
¼ tsp cumin powder
¼ tsp balck pepper powder
A pinch of garam masala
¼ tsp honey
Salt to taste

1 red onion cut into square shape
1 small green pepper cut into square shape
Wooden skewers soaked in water for an hour
4 tsp oil
1 tsp lemon juice

Method:
Boil the soya chunks in enough water with the garlic and ginger for 10 minutes.
Remove and wash under running water.
Now gently squeeze out the water from the soya chunks.

Now mix the marinate in a bowl, add in the soya chunks, onion and capsicum.
Mix well to combine, refrigerate for at least 4 hours.
Preheat oven to 200 degrees C. line a baking sheet with aluminum foil.
Spray with non stick spray

Now thread the marinated soya chunks alternating with a piece of onion and capsicum.
Arrange in the tray, spread the rest of the marinate over the veges.
Drizzle olive oil over the veges.

Grill in the oven, for about 15 minutes, and turn the skewer to the other side,
and grill again till the veges turn golden brown.
Remove from the oven and pour the lemon juice over the skewers.
Serve with green chutney or chillie sauce.

OATS LADDU (Kugan )

OATS LADDU

Ingredients:

2 cups of oats
1 cup powdered sugar
1 tbs roasted cashew nuts chopped
1 tbs roasted raisins
A pinch of cardamom powder
1 cup melted ghee


little oats powder for dusting

Method:
Dry roast the oats, cool and grind it to powder in a mixie
In a bowl, add in the ground oats, powdered sugar,
Roasted cashew nuts, roasted raisins and the cardamom powder.
Mix every thing nicely.
Now heat the ghee, pour little by little, mix well.
Shape into round balls, roll it in the oats powder.
Your oats laddu is ready.

SWEET FRIED PINEAPPLE (Kugan )

SWEET FRIED PINEAPPLE

Ingredients:

10 wedges of fresh pineapples
1 tbs grated coconut stir fried until lightly browned

2 tbs butter
4 tbs brown sugar
Little lime juice if needed

Method:

Heat a non - stick pan with the butter.
Add the pineapple wedges and cook over medium heat.
The wedges should turn golden in colour on both sides.
Now sprinkle the brown sugar on the pineapple wedges.
Cook until the brown sugar is dissolved, add lime juice if using.
Now sprinkle the roasted coconut and serve.

CRUNCHY BEANS (Kugan )

CRUNCHY BEANS

Ingredients:

250 grms fresh French beans

2 tsps extra virgin olive oil
½ tsp cumin seeds
½ tsp grated ginger
¼ tsp black pepper powder
1 tbs lemon juice
Salt to taste

Method:

Clean and cut the beans in lengths.
Heat a non stick pan, add in the oil.
Add in the cumin seeds and let them splutter.
Add in the grated ginger and stir for a moment.

Add in the black pepper and salt and stir for a second.
Add in the beans and stir fry on high flame till the beans are cooked.
The beans should be crunchy, add in the lime juice, stir once and remove.
Serve hot.

KAMBU KULI PANIYAARAM (Kugan )

KAMBU KULI PANIYARAM

Ingredients:

1 cup broken kambu
¼ cup urad dal
1 tsp fenugreek seeds
Salt to taste


1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 tbs finely chopped onions
2 tbs finely chopped green chillies
½ tsp ginger paste
1 tbs finely chopped coriander leaves
1 tsp finely chopped curry leaves


Method:

Soak the kambu, urad dal and fenugreek seeds for about 5 hours.
Grind to a smooth paste, like a iddli batter.
Add salt, mix well and let it ferment for about 6 to 8 hours.

After the batter is fermented, heat a pan with the oil.
Add in the mustard seeds, urad dal and channa dal.
Once they are lightly brown, add in the onions, green chillies, ginger paste,
Give a nice stir, add in the coriander and curry leaves.
Now add this mixture to the fermented batter, mix well.

Heat the paniyaram pan, pour little oil in each hole.
Pour the batter in the holes and cook on medium heat.
When it is slightly brown, flip it over and cook the other side,
Serve warm with a nice chutney.

KAMBU DOSAI (Kugan )

KAMBU DOSAI

Ingredients:

1 cup broken kambu
¼ cup urad dal
¼ cup iddli rice
1 tsp fenugreek seeds
Salt to taste
Little gingelly oil

Method:

Soak the kambu, urad dal, iddli rice and fenugreek seeds.
Soak for about 5 hours. Grind to a smooth paste.
Add salt and let it ferment for about 8 hours.

Heat a dosai kal, pour a ladle of the batter.
Spread it like a dosai, drizzle little gingelly oil.
Once cooked remove and serve with any chutney.
You need not cook on both sides.

NOTE: next time I want to try without adding iddli rice.

VEGETARIAN CHICKEN RICE (Kugan )

VEGETARIAN CHICKEN RICE

Ingredients:

FOR RICE:
2 tbs vegetable cooking oil
3 pips garlic finely minced
10 grms ginger cut into fine sticks
2 cups of long grain rice washed , soaked and drained
2 pandan leaves knotted
1 tsp sesame oil
3 cups of vegetable broth
Pinch of pepper
Pinch of sugar
Salt to taste

1 tbs spring onion cut into ¼ inches in length

RICE METHOD:

Heat a rice cooker with the vegetable oil. Add in the minced garlic and sauté.
Sauté well, till a nice aroma comes. Add in the drained rice, gently stir well.
Add in the pandan leaves, sesame oil, salt and the vegetable broth. Add in the ginger,
Pepper and sugar.
Switch on the cooker and cook the rice. Fluff up the rice when cooked.
Garnish with the spring onion and keep the rice warm.

RED CHILLIE SAUCE:

5 red fresh chillies
2 pips garlic 
3 cm young ginger
½ tsp salt
1 tbs sugar
6 tbs vegetable broth
1 ½ tsp lime juice

METHOD:
Blend all the ingredients in a blender until smooth.
Keep aside.

SOYA SAUCE:

2 tbs sweet soya sauce
2 tbs vegetable broth
1 tsp sesame oil
3 tsp garlic and shallot oil

METHOD:
Mix all the ingredients and keep aside.


VEGETARIAN DRUM STICKS:

8 store bought vegetarian drum sticks.
2 tbs vegetarian oyster sauce
1 tbs dark soya sauce
1 tbs honey
Little pepper powder
Little 5 spice powder
2 tsp ginger and garlic juice

METHOD:
Marinate the drum sticks in the ingredients, for about 20 minutes.
Lay the marinated drum sticks on a tray lined with aluminium foil.
Pre heat an oven and grill the drumsticks till they are grilled for about 15 minutes.
Remove and keep aside. 

GARNISHES:
2 firm red tomatoes cut into slices
1 firm cucumber cut into slices.

Now scoop the rice in a small bowl. Pat it tight, over turn it on a plate.
Arrange the cucumber , tomato slice and the grilled drum stick.
Serve the chillie and soya sauce in small containers.
If you like you can make simple soup with the vegetable broth.
Here is your vegetarian chicken rice ready.

BREAD ROLLS (Kugan )

BREAD ROLLS

Ingredients:

1 tbs oil
1 medium onion chopped finely
1 green chillie, chopped fine
¼ tsp chillie powder
¼ tsp cumin powder
¼ tsp amchur powder
2 big potatoes boiled and mashed well
Little pepper powder
1 tbs chopped coriander leaves
Salt to taste

6 large slice bread, trim the edges
Oil for shallow frying
Bread crumbs for coating

Method:

Heat the oil, add in the onions and sauté till light brown.
Add in the green chillies, sauté well, add in the chillie, cumin, amchur powders.
Mix every thing well, add in the mashed potatoes, pepper, coriander and salt.
Stir fry every thing well, remove and set aside to cool.
When cold, make them into 6 equal oblong shapes.

Now dip the bread slice in a bowl of water, remove immediately.
Keep the slice in between your hands and squeeze out the water.
Spread the squeezed bread slice on a flat surface.
Place one oblong potato mixture towards one edge.

Roll it and seal the edges by slightly pressing them.
Roll it over the bread crumbs.
Heat a non-stick pan with little oil. Shallow fry the rolls till golden color all over.
Remove and serve with chillie or tomato sauce.