TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA
Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard...
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| SPICY DRUMSTICK MASALA |
INGREDIENTS:
Drumstick / Murungaikai - 2
Fennel Seeds - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1/2 tsp
Curry leaf - 1 sprig
Salt - to taste
Oil - 1 tsp
FOR PASTE:
Onion - 1
Shredded coconut - 3 tbsp
Cumin Seeds - 1/2 tsp
METHOD:
Make a coarse paste with onion, coconut and cumin seeds.
Cut the drumstick into 2 inches long pieces. set aside.
Take a frying pan and add oil to it, When hot.
Add fennel seeds when splutter add the curry leaves.
Then add the drumstick pieces.
Add coriander powder, red chilly powder and turmeric powder.
Then add the ground masala paste and salt
Add a cup of water and cook till tender .
Cook till water evaporates and become a dry masala.
Thirunelveli Drumstick masala is ready to taste..
Goes well with Rice....
CHICKEN CHOPS
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| CHICKEN CHOPS |
INGREDIENTS
Chicken - 1 kg
Onion - 2
Ginger & Garlic paste - 2 tbsp
Tomato - 2
Cloves - 2
Cinnamon - 2
Cardamom - 2
Garam masala - 2 tbsp
Red chillies - 2
Coriander powder - 3 tbsp
Pepper powder - 1 tbsp
Curry leaves - 2 sprigs
Coriander leaves - 2 tbsp
Mint leaves - 1 tbsp
Oil - 5 tbsp
Method:
Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.
Add oil in a frying pan. when hot .
Add the chopped onions saute well .
Add curry leaves .. then
Add the tomatoes, saute well.
Add the cut chicken pieces, mix well.
Add the ground paste and salt.
Need not add water as the the water from paste and the tomato is enough for cooking.
Add the Garam masala and red chilli powder.
Then add the mint leaves and coriander leaves .
Let the paste simmer and blend with the chicken,
Reduce the flame and let the chicken cook for 20 minutes.
When cooked garnish with coriander leaves.
Serve hot with Rice or Roti....
GINGER CHUTNEY
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| GINGER CHUTNEY |
INGREDIENTS:
Bengal Gram - 2 tbsp
Onion - 1
Ginger - 1/4 cup
Red chillies - 5
Green chilli - 1
Tomato - 2
Curry Leaves - 1 tsp
Mustard seeds - 1/2 tsp
Split black gram - 1/2 tsp
Salt - to taste
Asafoetida - a pinch
Oil - 2 tsp
Water - 1/2 cup
METHOD:
Take a frying pan..
Add 2 tsp of oil
Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.
Add chopped ginger, onion, green chilli and saute for 2 minutes.
Add chopped tomato, curry leaves and saute for a minute.
Add salt, asafoetida and grind together after it becomes cool.
Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]
I too avoided tempering..
Can have this chutney without tempering also...
Pour the grinded chutney in a kadai, add some water and bring to boil.
Keep it in slow flame for 2 minutes.
Serve Hot with Idli and Dosa.
PUDINA THOKKU
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| PUDINA THOKKU |
INGREDIENTS:
Mint Leaves - 1 bunch
Green Chillies - 3
Ginger - 1/2 inch
Salt - to taste
Tamarind - lemon size
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Dry Chillies - 3
Asafoetida Powder - 1/4 tsp
Gingelly Oil - 6 tbsp
Method:
Take a frying pan heat a tbsp of oil.
Add mint leaves, green chillies, tamarind, ginger and salt.
Saute for a 5 min and grind coarsely and keep aside....mint leaves can be left out from grinding if prefered. its optional..
Heat the remaining oil in a pan.
Temper with dry chilli, urad dal, mustard seeds and asafoetida powder.
Add the ground pudina and mix well.
Remove from heat to cool.
Store in a glass jar like pickle.
Serve with rice.
PRAWN MASALA
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| PRAWN MASALA |
INGREDIENTS:
Prawns - 1/2 kg
Shallots - 1 cup
Ginger & Garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Oil - 3 tbsp
METHOD:
Marinate prawns with salt,chilly, turmeric, and fennel powder and keep aside for 20 mins.
Take a frying pan add oil. when hot
Add shallots saute till golden brown.
Add in ginger garlic paste, curry leaves and saute till the raw smell fades.
Add in coriander powder and garam masala and saute. Then
Add the marinated prawns. Saute well and cover the pan with a lid.
The prawns will release its own water. if u feel dry can add 1/4 cup of water.
Cover and cook till the prawns its done.
Remove the lid mix thoroughly and allow the masala to be well coated on the prawns.
Serve hot.
Yummy Tasty Prawn Masala is ready to taste.
Goes well with Rice and Rotis..
TOFU BHURJI [FUSION INDO CHINESE ]
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| TOFU BHURJI |
INGREDIENTS:
Crumbled Tofu - 1 cup
Onion - 1
Tomato - 1
Green chilly - 2
Ginger & Garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Coriander leaves - 5 tbsp
METHOD:
Crumble Tofu and keep aside.
Chop onions and tomatoes and keep aside.
Take a frying pan and oil. when hot
Add cumin seeds. saute for a min.
Add onion and green chilly saute till onion turns transparent.
Add ginger garlic paste and saute till raw smell fades.
Add tomatoes and saute for a minute till it is cooked should not turn mushy.
Add chilly powder, garam masala and salt and saute for a min.
Now add the crumbled tofu.
Cover the lid and cook in low flame for two minutes.
Finally add chaat masala.
Garnish with coriander leaves.
Serve hot.
Goes well with chapathis and rotis.
GINGER CHICKEN
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| GINGER CHICKEN |
INGREDIENTS:
Chicken Boneless - 1/2 kg
Chilly Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Ginger - 6 tbsp
Onion - 2
Mint Leaves - 2 tbsp
Curry Leaves - 1 sprig
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
METHOD:
Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.
Take frying pan. when hot
Add one tsp of oil then add curry leaves and mint and saute well.
Add marinated chicken saute for a min and close the lid and cook in a low flames.
The chicken will shed its own water and cook. Stir occasionally till completely cooked.
Heat a pan add 1 tsp of oil.
Add mustard seeds and fennel seeds.
Add chopped ginger and onions and fry till golden brown and mix this with the cooked chicken.
Stir fry for two more minute till all the masala gets well coated.
Serve hot.
Yummy Ginger Chicken of South Indian version is ready to taste.
Goes well with Rice and Rotis.
AVIAL
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| AVIAL |
INGREDIENTS:
White pumpkin - 6' inches
Yellow pumpkin - 6' inches
Senai - 6' inches
Raw banana - 1
Beans - 10
Carrot - 1
Drum sticks - 1/2
Potato - 1
Brinjal - 1
Grated coconut - 1 cup
Green chillies - 3
Curry leaves - 1 sprig
Jeera - 4 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Coconut oil - 1 tbsp
Salt - to taste
METHOD:
Grind green chillies, jeera and coconut to a fine paste and set aside
Cut all veggies lengthwise.
Cook it in water. when half cooked.
Add the ground green chillies, jeera and coconut paste and salt to taste.mix well
Put off the flame.
Now add yogurt and mix gently.
Heat the coconut oil.
Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial.
If interested can add a tsp of coconut oil in the end to enhance the flavour...
Tasty avial is ready ..
Goes well with Adai and Rice..
KADAI PANEER
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| KADAI PANEER |
INGREDIENTS:
Paneer - 250 gms
Capsicum - 2
Clarified butter - 4 tbsp
Onion - 2
Tomato - 3
Ginger - 1"piece
Garlic cloves - 3
Red chilly Powder - 3 tsp
Garam Masala Powder - 1 tsp
Cloves - 2
Cinnamon - 1" stick
Star Anise - 1
Cardamom - 1
Marathi Moggu - 1
Black pepper - 1 tsp
Cumin - 1 tsp
Fenugreek seeds - 1 tsp
Coriander leaves - 3 tbsp
Salt - to taste
Method:
Cut paneer to small cubes and set aside
Grind tomato, ginger, garlic, red chilli and black pepper.
Take a frying pan or kadai.
Heat clarified butter.
Add cumin, cardamom, Marathi moggu, star anise and fenugreek seeds. then
Add chopped onions saute till transparent.
Add chopped capsicum and saute well..
Now add tomato, ginger garlic ground paste and salt.
Cook in medium flame, till oil separates.
Add paneer pieces and saute until the paneer is coated well.
Cover and cook, until it is done.
Remove from flame.
Garnish with coriander leaves.
Yummy Kadai Paneer is ready to taste..
Goes well with Rotis, all types of Chapathis and Naan...
BEETROOT RASAM
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| GINGER CAULIFLOWER |
INGREDIENTS:
Cauliflower - 2 cup
Turmeric powder - 1/4 tsp
Carrots - 1/2 cup
Green peas - 1/2 cup
Ginger - 2 inches
Onion - 1
Garlic cloves - 2
Tomatoes pureed - 2
Cardamom - 1
Clove - 2
Bay leaf - 1
Cinnamon stick - 1 inch
Peppercorns - 5
Yogurt -1/4 cup
Chilli Powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Method:
Cut 1 inch of ginger into fine juliennes. set aside..
Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside
Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside.
Save 1 tsp of ground paste separately ..
Take a frying pan ..Heat oil
Add in the cauliflower florets, and saute for about 5 minutes.
Add in the turmeric powder saute till raw smell fades
Remove and keep aside.
Add in the ground onion paste.
Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.
Now heat about 1 tbsp of oil, add in the coarsely ground tempering.
Add in the juliennes of ginger, saute for a min.
Now add in the 1 tbs of the ground onion paste which was saved separately.
Add in the tomato puree, saute till oil separates.
Add in carrots and the peas.
Stir for a minute, add in the cauliflower with the marinate.
Then cover and cook till the masala is cooked and coats the veges.
The cauliflower should be crunchy. Taste for salt and remove.
Goes well with Chapathis and Rotis.....
