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.

Cabbage Stir fry # Porial # Thoran #

Cabbage Stir Fry # Porial # Thoran #

Ingredients


Cabbage -1 head thinly sliced
Red Onion -  1 medium diced
Green Chili-2 de seeded and slit
Mustard seeds- few
Chana dhal -1 tbs
Curry leaves
Turmeric Powder pinch
Oil to stir fry
Salt to taste
1/4 cup Shredded Coconut

Method

Using a good knife is a must when slicing the cabbage or you can use a mandoline slicer.

Slice the cabbage  into fine long strips.

Heat a wok add 1 tbs oil ,I like using  virgin coconut oil.
Add some mustard seeds wait for it to sputter then add the chana dhal,green chili,onions fry for a few minutes till the onions become transparent, add the curry leaves,the shredded cabbage,turmeric powder stir fry for a minute or more.

Cover the wok or skillet with a tight lid cook on low flame for about 6-8 minutes, add salt,finally add the shredded coconut,check for salt remove from flame serve with some hot rice and sambar.

# Simply Love Cabbage #

Chicken Makhani with a twist!

Chicken Makhani with a twist  

                         "AKA"

Spinach Butter Chicken

Ingredients

Chicken  Breast/thigh  -3 pounds cut into bite size pieces

Cut,wash and rinse the chicken with some turmeric powder add some 3 tsp tandoori masala (store bought),2 tsp chili powder, 2 tbs yogurt,2  tbs oil,salt to taste  let it marinade for a few hours or can even marinate it overnight in the fridge. 

Butter or Oil -2 tbs

Red Onion- 1 large
Tomatoes- 2 whole chopped
Ginger 1 inch
Garlic -8 cloves
Cumin seeds-1 tsp

Garam masala 1 tsp
Tomato paste- 2 tbs
Dried Methi Leaves-1 tsp

Baby Spinach- 2 cups chopped fine
Heavy whipping Cream -4 oz


Step 1
Marinate the Chicken

Step 2
Bake in the oven on a greased tray  for an hour at 350 degrees F ,making sure you flip the  chicken pieces after 30 minutes.Broil for 7 minutes more if needed.



Step 3
On the stove top

Heat a large deep non stick frying pan, add the butter or the oil saute the onions,tomatoes,cumin seeds,methi leaves ,whole garlic cloves and diced ginger for approximately 3 minutes.

After you saute, bring it to room temperature  puree it in the blender till smooth, pour it back in the frying pan add the tomato paste,garam masala and more spices if needed according to your taste.Cook it for another couple of minutes.

Now add the  grilled pieces of chicken,chopped spinach leaves cook for a few more minutes, finally stir in the heavy whipping cream and simmer for 10 minutes till it all comes together.


Delicious MAKHANI is ready to be served with some warm Naan.

Mutton Garlic Pepper fry

Mutton Garlic Pepper Fry


Ingredients

Mutton boneless pieces- 3 pounds
Onions-2
1 Cinnamon stick
2 Cloves
Fennel whole -1/2 tsp
Tomato-1 diced

Garlic handful (chopped)
Curry leaves
Coriander leaves-1/4 bunch

Salt to taste
Turmeric powder-1/2 tsp
Red Chili -1 tsp
Pepper powder-2 tsp
Oil to fry


Method

In a non stick pan pour a 1/4 cup of oil add the fennel seeds,whole cinnamon stick and cloves wait to sputter and add the sliced onions fry till they turn golden brown now add the chopped garlic,curry leaves...fry till the aroma fills the room now add the curry powders turmeric,chili,pepper powder add some water fry till the raw smell goes now add the mutton pieces,diced tomato,salt to taste and saute in the masala for 15 minutes adding  some water will help the meat to be tender,cover and cook .Dry fry till all the water evaporates.

Add slit Green chili and a few more fresh curry leaves and Cilantro leaves for garnish!
Very tasty garlicky mutton fry is ready to devour!

Shrimp and Cauliflower Masala

Shrimp and Cauliflower Masala

Ingredients

Oil to fry
Fennel seed-1/4 tsp
Onions-2 sliced
Tomatoes-3 chopped
Garlic -6 cloves crushed

Cauliflower 1 small head
Yellow peppers-1 diced
Cleaned and deveined Shrimp-1 pound

Masala Powders

Turmeric 1/4 tsp
Curry powder-1/2 tsp
Pepper powder-1/2
Kashmiri red chili powder-1 tsp

Chopped Cilantro leaves handful
Lime juice-1/4 tsp
Salt to taste

Method

In a frying pan add 3 tbs oil add the fennel seeds,sliced onions fry till the onions turn golden brown.
Add the crushed garlic followed by the  masala powders and a few teaspoons of water,fry for a couple minutes then add the diced tomatoes saute for a few more minutes until the raw smell disappears.

Now add the shrimp and the cauliflower enough salt cover with a lid and cook for 8-10 minutes,stir in the chopped peppers,few drops of lime juice and the chopped cilantro leaves.Cook for a couple of minutes turn off the heat .

Delicious shrimp and cauliflower masala is ready to be served with some Indian bread or Rice!

Optional 

Add chopped green chili for garnish!
Add some chili powder for a spicy touch!

Scrumptious Scramble!d eggs

Heart Healthy Scrumptious Scramble

Ingredients

1 small red Onion chopped
3 florets of Cauliflower diced
Handful of spinach
1 Tomato diced
1/4 tsp of Ginger minced
2 pods Garlic minced

4 eggs (remove yolk
Turkey Sausage 1/4 pound sliced
2 tbs  low fat Cream cheese

1/4 tsp pepper
salt to taste
Oil

Method


In a wok pour oil approx 1.5 tbs add the onions,cauliflower florets,ginger and garlic,saute for a few minutes then add the turkey sausage ,pepper,and stir fry for a couple more minutes finally add the spinach,tomatoes fold in the  beaten eggs and cut the cream cheese gently toss and cook eggs on low flame....Heart healthy scramble eggs can be eaten for breakfast,brunch or even for lunch ....plain or with some whole wheat or grain toast.


Optional

• Any vegetable can be added to the egg to make it interesting  try mushroom,carrots,peas or broccoli!!:)
• Low sodium sausage will be a good trade off
• I don't add extra salt to taste because the processed sausage has enough sodium to enhance the egg.

Eggplant Curry - Yennai 

Kathrikkai

Ingredients 

Eggplant /Brinjal (kathirikai) 10-12 slit

Mustard seeds 1/2 tsp 

Red onions 2 medium size minced

Tomatoes 2 medium diced

Garlic 10 pods sliced

Ginger &  Garlic paste 1tsp

Other Ingredients

Curry leaf handful

 Kolambu masala  Powder  3 tsp (can use any brand)(Aachie)

Tamarind lime size or more pulped 

Chili powder 1 1/2 tsp ( alter according to your spice level)

Turmeric 1/4 tsp

Fenugreek seed powder  / Vendium powder 1/2 tsp if not 1/4 tsp whole

Pepper whole few

Salt to taste

Oil to fry (preferably Gingely oil)

Grind to  Paste

2 tbs sesame seeds

1/4 cup roasted peanuts

1 tbs grated coconut (optional)

 

Method

 In a kadai pour oil add the mustard seeds wait for it to sputter add the  slit eggplant  fry till it’s 3/4 th  cooked, remove the eggplant on to a plate  and to the same oil add onions fry till  golden brown . 

To this add fenugreek( vendhium) can be added whole or powdered ,pepper whole,   add the chopped garlic and 1 tbs ginger & garlic paste fry till the raw smell disappears  then add the spice powders , add the tomatoes when the tomatoes are soft and mushy  add the eggplant, salt to taste and a little water ...let it cook approx 15 min in low heat.

 Grind the coconut,peanuts and sesame seed  paste and add to the curry, finally add the tamarind juice ...let it simmer for 10 minutes....ready to eat Yennai kathirikai!!!

Optional

Add a tsp of Vinegar in the end!

Serve with Biriyani or just with any Pilaf rice .....ENJOY!