QUINOA DOSA

Quinoa Dosa 

(Quinoa Crepes)

Ingredients

 3 cups Organic Quinoa
1 cup Boiled Rice
2 tsp Fenugreek seeds
1/2 tbs Chana Dhall
1 cup Urid Dhall


Directions

• Wash the above ingredients using a strainer
• Soak the ingredients in water for about 5-6 hours,drain and discard the water.
• Grind in a high powdered blender.
• Grind it in two batches adding enough water to make the right consistency,let it ferment overnight.I left mine near the heating vent closed with a tight lid,the heat activates the fermentation process....when you see the batter frothy,almost doubled it is ready for crispy dosa's!

Serve quinoa dosa's  hot with Sambar,Chutney or just plain old Dosa or Idly  Podi!

Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Quinoa and Paneer Pilaf

Quinoa and Paneer Pilaf

Ingredients

Quinoa-2 cups
Water-31/2 cups water
Paneer -6 oz(Cottage Cheese)
Onions-1 chopped fine
Minced Garlic and Ginger-1 tbs
Tomato -1 diced
Cilantro leaves handful
Mixed veggies of your choice (carrots,peas,beans)-1 cup
Oil to saute
Salt to taste
Green Chilli-3-4
Juice of 1/2 Lime

Instructions

Wash and rinse quinoa with water.
Measure the water in a saucepan bring it to boil add the quinoa with a few pinches of salt.
Cover let it simmer for 10 minutes till it's fully cooked.

 In a frying pan add about 2 tbs oil add the onions,ginger and garlic,green chilli saute till golden brown add the mixed veggies,cover let it cook for 10 minutes.

To it add the tomatoes,cubed paneer continue to saute for a few more minutes now add the cooked quinoa and combine.Finally add the juice of half a lime or alter according to your taste.

Serve hot with some raita or just plain quinoa pilaf is yummy to the crumb!

Methi Potato Fry

Methi Potato Fry

INGREDIENTS

Potato -5 large washed,peeled cut lengthwise
Green Chille-2 slit
Red Chillie-2 
Curry leaf
Methi Leaf -Dried 2 heaped tablespoons
Garlic pods-4 crushed
Salt to taste
Chille Powder-1 tsp
Turmeric Powder-1/4 tsp


FOR TEMPERING

Oil
Mustard seeds-1/4 tsp
Split Urid dhall 1 tbs
Channa dhall-1/4 tsp
Fennel seeds-pinch 

Instructions

Prep work

• Wash,Peel and cut Potatoes lengthwise.

Bring a pot of water to boil add some salt ,when water comes to a rolling boil add the potatoes let it simmer in the water,cook the potatoes for 5 minutes.Drain into a colander and set it aside.

In a non stick frying pan add some oil about a couple of table spoons when hot add the mustard seeds wait for it to sputter,then add the urid and channa dhall's followed by curry leaf,chillies,fennel seeds and crushed garlic saute on medium flame.

Now add the almost cooked potatoes,mix to combine,toss the red chille powder and turmeric powder saute for 10 minutes.Check for salt.Finally stir in the dried methi leaves.Saute for another minute or two. 

Very tasty dry potato fry is ready to be eaten with some hot rice and sambar or served as aside dish for hot phulka's!

Recipe Courtesy

A very dear Friend :)

Medu Vada

Medu Vada or Ulundhu Vada

Ingredients

Urid whole -2 cups
(Soak for 30 -40 minutes)
Water to grind


Onions-1 minced fine
Cilantro leaves a few
Whole Black Pepper 1/2 tsp- crushed(to your taste)
Green Chille-2 minced
Ginger-1"piece minced
Rice Flour -2 tbs
Salt to taste
Canola Oil to Deep fry the Medu Vadas

Instructions

• Soak the whole Urid for 30-40 minutes and grind by adding very little water.I ground mine in the wet grinder along with the green chille and the minced ginger.
• Chop the onion fine and the cilantro leaves,add it to the batter add salt the crushed pepper and mix well.
• Check for salt.
• Finally add the rice flour and combine.Make small balls,flatten it and deep fry in hot oil.
• Enjoy crispy hot medu vada with some sambar and chutney.

Mango Banana Chia Seed Smoothie

Mango Banana Chia Smoothie




Serves 2


Ingredients

Ripe Mango diced-1 cup
or
Mango pulp-1/2 cup
Milk-3/4 cup (Almond/Coconut/Soy)
Ice cubes-4
Chia seeds-2 tsp
Flax seed-1 tsp
Banana -1/2



Directions


Place all the ingredients in a blender or food processor blend on high speed till creamy and smooth.

Enjoy a refreshing glass of  nutrient packed smoothie!

You can add Stevia or Honey to sweeten it to your liking!

Fried Onions Shrimp fry-DRY

Fried Onions Shrimp fry -DRY

Ingredients

Shrimp-Cleaned deveined 1 lb

Deep fried Red onions-1 cup
Curry leaf few sprigs
Cumin powder-1 tsp
Pepper Powder-1 tsp
Crushed Garlic-2-3 pods
Turmeric-1/4 tsp

Salt to taste

Juice of 1/2 lime
Chilli Powder-1/2 tsp or you can use whole red chilli (2 nos)
Oil to fry

Directions

Deep fry onions,keep it aside.I always have some handy thanks to some beautiful people in my life! :)

Clean the shrimp,marinate with turmeric,salt and chilli powder and half salt.

To a non stick pan add about 2-3 tbs oil,add the already fried onions fry for a few minutes,add the curry leaves followed by the spice powders,saute till the masala fries.Add the Shrimp cook for 10 minutes in the spice powder.Finally add the fresh lemon juice ,check for salt add more if desired...stir it for another couple of minutes...you will see it coming together serve with some hot rice or just as an appetizer.

It works both ways...yumm yumm!!  

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes


Ingredients

For Tandoori Chicken

Organic Chicken Drumsticks -12 Legs
Juice of 1/2 a Lime
Chilli Powder-1 tsp
Pepper Powder-1 tsp
Cumin Powder-1 tsp
Coriander Powder -1/2 tsp
Kashmiri Chilli Powder-1/2 tsp(Optional)
Olive Oil-2 tbs
Salt to taste


Directions 

Skin the chicken using a paper towel makes  it easy,make about 2-3 slits on the legs, marinate over night or for a few hours with  the above marinade.

Mix the dry ingredients together in a bowl and rub it into the chicken, then mix the lemon juice and 2 tbs of Olive oil rub it in as well.Cling wrap the chicken.Set it in the refrigerator.

Remove from the refrigerator arrange the chicken legs on a baking tray .

Bake at 375 degrees F for approximately 25 minutes on each side.

Total baking times may vary depending on the type of oven you use.

If you don't have an oven no worries there,you can roast the chicken on the stove top using a non stick pan,keep the flame medium.Cook with a tight lid half way through cooking, open the lid let the
chicken cook on open flame.

Remove when fully cooked.



Recipe for the roasted red potatoes

Ingredients

For Roasted Potatoes


8-10 Red Potatoes(Any Kind)
Salt to taste
1 pinch Chilli powder
2 tsp black pepper freshly crushed
11/2 tbs olive oil

Toss the red potatoes with the above ingredients let it stand for 10 minutes,arrange them on the baking tray cut side facing down,roast until tender it takes about 30-40 minutes.

Simple potatoes so tasty and roasted to perfection.Enjoy it!!

I arranged it on a bed of sauteed Spinach.

Chicken Rasam or Country Chicken Soup

Chicken Rasam or Country chicken soup

Ingredients

Chicken bone in 2 pound cut into pieces
 (I use the whole chicken)
Vegetable of your choice
(carrots,green beans,turnips,celery, zucchini) approx 2 cups

Other ingredients 

Onions-1 minced
Tomatoes-1 diced
Garlic pods-8-10 minced
Ginger grated-1"piece
Black Pepper crushed 1 tsp or more 
Cumin Seed powder-1/2 tsp
Coriander powder-1/2 tsp
Fennel seed powder-1/2 tsp
Salt to taste
Turmeric powder 1/4 tsp

1/2 tsp garam masala 
Olive oil
Cilantro leaves-bunch minced fine

Juice of 1 lemon 

32oz organic chicken broth 



Directions

To a pan add 1 tbs olive oil when heated lightly add the onions,ginger,garlic,sauté for a minute followed by  turmeric,fennel and coriander powder stir it for a few minutes add  the tomatoes, garam masala and salt  to taste  to this add the cleaned chicken saute for 5 minutes.
Transfer everything to a stock pan adding the chicken stock add more water according to the consistency you desire.

Add the chopped vegetables,black pepper crushed and cumin powder.Cover cook on medium flame till the chicken is tender and falls apart.

Finally add the chopped Coriander or Cilantro leaves.Squeeze fresh lemon juice give it a stir check for salt and spice level.

Enjoy a warm cup of chicken rasam soup!

Tofu and Green Bean Stir Fry

Tofu and Green Bean Stir Fry

Ingredients

Organic Firm Tofu 12oz(340 gms)
String beans  1lb
Cumin seeds few
Grated ginger 1/2 "
Sliced garlic pods 4
Onions 2 sliced
Tomatoes 2 diced
Cumin powder1/2 tsp
Chili Powder1 tsp
Turmeric 1/4 tsp
Salt to taste
 Cilantro leaves for garnish
Oil to fry

In a non stick pan add 3tbs oil fry the ginger and garlic to it add the cumin seeds fry for a few seconds add the sliced firm tofu .Slow roast the tofu till golden brown on both sides,add salt to taste and sprinkle some cumin powder ,keep it aside.
In the same oil add the sliced onions,sauté till transparent add the chili powder,cumin powder and turmeric powder  ,add the tomatoes sauté,now add the chopped bite size green bean,salt to taste.
Cover the pan, cook for 5 minutes till green bean is cooked I like to leave mine crunchy now add the sautéed firm tofu stir it one last time cook for a couple more minutes finally garnish with Cilantro leaves.

Sundal

Quick Sundal

Chickpea  or Channa Sundal

Ingredients

Chickpea -3 cups
Curry leaves few
Asafotida Powder pinch
Mustard seeds
Oil
Red Chilies de seeded- few
Channa dhall
Urid  dhall
Cumin powder-1/2 tsp
Grated coconut 1/2 cup
Salt to taste


The Chickpea or garbanzo bean should be soaked for 4-5 hours or best overnight.
I cook mine on the stove top covered with enough water,throw in a tea bag for even cooking and for the chickpea to be tender.Add some salt.

Or just use canned Garbanzo bean or chickpea just drain all the liquid and rinse in cold water a few times.

Take a skillet add oil when it is ready add the mustard wait for it to sputter,then add all the lentils,curry leaves,red chili  and asafotida powder.
Saute a few minutes add the drained chickpea and garnish with some cumin powder and fresh grated coconut.

 

Peshawari Lassi

Peshawari Lassi

Thanks to Rimzy's kitchen for this refreshing drink.

(Serves 2)

Ingredients

• Yogurt 1 cup
• 1/2 cup water
• Ice cubes
• 1 tbs almond slivered
• 1 tbs cashew
• sugar according to your taste
• pinch of salt

Blend the nuts with some water first, then add the rest of the ingredients blend till nice and frothy.,I used my Vitamix to blend all the ingredients together a refreshing protein packed drink to beat the summer!
Serve right away topped with some slivered Almonds.

Hurried Spicy Potatoes

Hurried Spicy Potatoes

Spicy fried Potatoes for an quick afternoon meal

Ingredients

Potatoes-4
Onions 2 medium chopped
Tomatoes-1 diced
Curry leaves
Garlic cloves-4 crushed
Oil to fry
Fennel seeds-1/4 tsp
Mustard seeds few

Spice Powders

Turmeric powder pinch
Chili Powder-11/2 tsp (according to you taste)
Salt to taste

Directions

Boil potatoes with the skin on cool remove the skin and dice it
In a non stick pan add about 2 tbs oil add mustard ,fennel seeds wait for it to sputter,gently add the onions fry it till it gets golden brown.
Now add the crushed garlic,curry leaves,spice powders,tomatoes fry for a minute, then tip the boiled potatoes into the spice turn the heat and shake the potatoes around so the spice gets coated and roast it for 5 minutes till  a light brown coat covers each piece.

Voila a quick spicy recipe for an weekend meal with some Sambar and White Rice!!

Cilantro or Green Chicken Curry

Cilantro  Or Green Chicken Curry

Ingredients

Chicken - 4 pounds whole cut into bite size pieces

Turmeric powder - 1/2 tsp 
Red Onions - 2 finely minced
Ginger and Garlic  - 2 tbs each, minced
Coriander bunch - 2 whole, cut the ends, trim the leaves, finely minced
Green Chili - 4 
Juice of 1 Lime
Salt to taste
Oil to fry

Whole Spice

2 Cinnamon Sticks
2 Cardamoms
2 Cloves
1 Bay Leaf
1/4 tsp Fennel seeds

To grind

1/2 Cup Fresh Coconut 

3-4 cashews 

3-4 green chilies whizz with enough water to make a fine paste add the cilantro leaves and give it a pulse.

• Rub the chicken with some turmeric and rinse well,keep it aside
• Heat oil in a large non stick pan  add the whole spices when it sputters add the onions fry it till transparent do not let it brown
• Add the minced ginger and garlic saute 
• Add the curry leaves,now add the chicken,salt to taste and cover cook for about 20 minutes till the chicken is cooked .You can add about a cup of water at this point. 
• 
  
• Finally add the ground coconut paste stir and add enough water let it simmer for another 15 minutes
• Add the lime juice,check the spice level and salt!!

Serve with any Rice Pilaf ,Roti's or just Plain Rice!!

Recipe Courtesy - Hepsy Joel

Thanks to Hepsy for sharing this yummy family dish!

Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Dosa Batter

Dosa Batter

Ingredients

2 cups Ponni Boiled Rice
1 cup Idly Rice
1 cup Sona Masoori Rice
1 Cup Urid Dhall
2 tsp Fenugreek seed
2 tsp Channa Dhall

Method

Wash,rinse and soak the above mentioned ingredients for 6-8 hours.
Drain the water.
Using a wet grinder or a blender grind the soaked rice,dhall.
You can grind in  2 batches if needed by adding enough water in between to make a smooth batter.
Remove the batter from the grinder into a air tight container, add enough water,salt  and mix.
Let it ferment overnight .

Makes crisp dosa's to be relished with some yummy chutney,sambar and podi.

Zucchini and Paneer Scramble

Zucchini and Paneer Scramble

Ingredients

Zucchini-1
Paneer crumble -1cup
Onions-1diced
Curry leaves
Green chili-2 minced
Cilantro leaves 1/4 cup
Salt to taste
Oil


Prep work

Grate the zucchini
Crumble the fried Paneer cubes
Mince the chili
Dice onions

Directions


In a medium sized pan pour 1 tbs oil sauté the onions,curry leaves and green chili.

Now add the grated zucchini and continue to stir for 2-3 minutes add  the crumbled paneer, I used a chopper to crumble the paneer.Stir fry for a good 5 minutes till it all comes together.

Finally add the chopped cilantro leaves.

Serve hot with Chappatis or any Indian bread.

Option

You can also beat a couple of eggs and add to the saute before adding the paneer !!

Tomato Chutney

 Tomato Chutney

Ingredients

Tomatoes-6-7 pulsed
Onions-3 medium sliced
Chili Powder-11/2 tsp
Turmeric Powder- pinch
Curry Leaves few
Sugar-1/2 tsp


Oil-2-3 tbs
Mustard Seeds
Asafoetida -1 pinch

Instructions

In a frying pan add about 2 tbs oil, add mustard seeds  wait for it to sputter then add the sliced onions saute them till transparent,add the curry leaves.

Now add the chili powder,turmeric,salt to taste followed by the tomatoes.
#I pulsed the tomatoes in the blender.

Add a half teaspoon of sugar for the sweet taste to come out,I added a tbs of Olive oil when it was all coming together.

Let it simmer on low flame for about 20 minutes till all the water evaporates the chutney is mushy .
Garnish with Cilantro leaves.

Serve it with roti,dosa or just hot rice.