Idli Batter

 Idli Batter  Recipe

5 Cups Idly Rice 
1 Cup and a handful  whole Urid dhall
1  Tsp Fenugreek seeds whole soaked along with the urid dhall.
1/2 cup Aval (beaten rice )  soaked along with the urid
Salt to taste 
Enough water to grind

Method using a wet grinder.

Can do the same using a blender as well,I personally prefer the wet grinder.

Wash the rice till the water runs clear, soak for approximately 4-5 hours.
Wash the urid dhall  till it runs clear  soak for 3 hours.
Grind the urid dhall first till light and fluffy approximately 45 minutes in the grinder remove and then add the soaked rice grind till you get the desired consistency I like mine slightly coarse.Approximately 22-25 minutes.
Add the ground urid dhall with the ground rice in the grinder till it is well combined and comes together  approximately 2 minutes.

Remove,add salt and let it ferment overnight depending on the weather it would approximately take about 6-8 hours.

Chettinad Chicken Kurma

Chettinad Chicken Kurma




Ingredients


 1 Chicken  cut into small pieces
Onions-1 
Tomatoes-2
Curry leaves
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Salt to taste
1/2 grated coconut ground to a smooth paste
Ginger and Garlic paste -2 tsp
Green Chili-1or 2
Oil to fry

Whole spices to grind to a paste

Cardamon-2 
Cloves-2
Cinnamon stick -1
Poppy seeds-1/2 tsp
Pepper -1 tsp
Cumin 3/4 tsp
Fennel 3/4 tsp
Red chili 2 or 3

Dry roast the above ingredients and grind to a smooth paste ,set it aside.

In a frying pan saute the onions till golden brown,add the curry leaves,green chili,ginger and garlic paste fry till the raw smell disappears,then add the chopped tomatoes and turmeric powder and the ground Chettinad masala,coriander powder and fry till you see the oil separates.

Add the cleaned, washed chicken to the masala fry for a few minutes,add salt then let it simmer for another 15 minutes till the water evaporates now add the coconut paste and enough water to make the curry simmer for another 10 minutes.

Very tasty chettinad chicken kurma is ready to be served with some white rice or steamed Idly! 

Garnish with lots of curry leaves and cilantro leaves!  

Adding a squeeze of lime will add to the flavor also adjust the spice level by adding more red chili. 

Quick Chicken Curry

Quick Chicken Curry

Ingredients

Boneless or bone in chicken pieces 2 lbs
Potatoes 2 cubed
Onions 1 diced
Tomato 2 chopped
Ginger 1" minced
Garlic  6 cloves minced
Green Chile 3 de - seeded and slit
Curry leaves
Coriander leaves 1/2 bunch

Few Whole garam masala(cinnamon,cloves,cardamom,bay leaves,star anise)
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp


Maggie Coconut Powder 3-4 tbs mixed with a little water
Juice of 1 lime
Salt to taste
Oil to fry

Directions

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

In a non stick pan add  2 tbs oil add the whole  garam masalas and wait for it to sputter then add the chopped onions fry till transparent,then add the minced ginger and garlic followed by the green chili fry for a couple of minutes.

Now add the masala powders fry for a minute or more then add  the chicken  stir till the masala gets well coated on all the pieces of chicken.

Time for the tomatoes and potatoes to be tossed in along with a handful of curry  leaves.Cover with a tight lid let it simmer for about 15 minutes remove the lid add  the coconut powder mixed with some water about a cup and bring to boil and let the curry simmer for another 15 minutes till it all comes together.Finally add the lime juice and garnish lavishly with the chopped coriander leaves.

Quick Chicken curry ready to be served with some hot Rice or warm Roti's!

 

Coconut Cheesecake

 Coconut Cheesecake

Ingredients

For the crust u will need

Graham cracker Crumbs 11/2 cups
Butter 5 tbs
Sugar 5 tsp
Sweetened Coconut 1/2 cup


For the filling you will need

3 packages Cream cheese 6 oz each
1 cup  Coconut milk
2 tsp Corn starch
3/4 cup Sugar
3 Eggs beaten
Pinch of salt
Vanilla Essence -1/4 tsp

For the Whipped Topping you will need

Heavy Whipping cream 1 cup
3 -4 tsp Confectioners Sugar
3 tbs Coconut Milk

Final touches
1/2 cup Toasted Coconut flakes


Directions 

Step 1

Powder the Graham crackers
Melt the butter
In a mixing bowl combine the graham crumbs,coconut flakes,sugar mix  to combine add the butter using a hand mixer blend it well.
Heat oven to 350 degrees,
Grease the spring foam pan and  layer the crumb mixture and press it down and up the sides. .
Bake at 350 for 15 minutes till a golden crust forms.
Cool and set it aside.

Step 2

In  a mixing bowl add the cream cheese blend it well using a mixer,now add the corn starch,sugar,salt and vanilla essence blend it till smooth..Slowly add the beaten eggs and continue beating till it gets fluffy.
Now add the coconut milk and beat till it all comes together.

Place the spring foam pan with the cooled crust  into a glass pan or any baking tray add the creamed filling into it.
Pour 2 cups approx of hot water into the glass pan.Now bake for 60 minutes approximately or until you see the filling has set.

Allow to cool i refrigerated it overnight and make the topping after 10 hours.

Step 3

I toasted the coconut and almond on the stove top in a pan and cooled it to room temperature.
Step 4

In a bowl add the whipping cream and sugar and beat it till it is nice and fluffy till soft peaks have formed it takes about 5 minutes or more with a hand mixer .Add 2-3 tbs of coconut milk or cream beat again.

Spread over the cheesecake and topped lavishly with crunchy almond and coconut.

Sweet Corn Paneer Makhani

Sweet Corn Paneer Makhani

Ingredients

Sweet corn-1 cup Frozen
Paneer- 2 (8 oz)


Onions-3 small cubed
Garlic cloves- 4 whole
Ginger- 1 " piece
Cumin seeds-1/2 tsp
Dry methi leaves-1 tsp
Tomato -2 diced
Coriander leaves-1/4 bunch
Butter -1/2 stick
Red chili- 4 whole deseeded

Almonds-4
Cashews- 6


Whipping cream-1 (8 oz)
Garam masala couple pinch (Optional)
1/2 tsp chili powder
Salt to taste
oil to fry
Sugar 1/4 tsp


Method

In a wok add 2 tsp olive oil add the onions,garlic,ginger,cumin seeds,methi,tomato and coriander leaves,saute,cool it to room temperature then grind in a blender with the nuts to a smooth paste.

 In a non stick pan add 1/2 stick butter(healthier version using another couple teaspoons of olive oil) add the ground paste slow cook for 5-8 minutes add salt, more green chili  or chili powder for a more spicy gravy.

Add the corn and paneer cubes,sugar cook for another 10 minutes till nice and bubbly.

Finally add the heavy whipping cream and garnish!

Delicious Paneer Makhani with a twist!! 

 

Kesar Pista Kulfi

Kesar Pista Kulfi

Ingredients

Sweetened Condensed Milk- 14 oz
Heavy whipping Cream-16 oz
Evaporated Milk-12 oz
Cool whip Topping 12 oz(1.5 containers)
Saffron(kesar)-1 big pinch
2 hand full pistachios crushed
Sugar- 1 tsp

Method

Grind the sugar and saffron using a mortar and pestle.
Coarse grind the pistachios.
In a blender add the first four ingredients and blend to a smooth mixture now add the pistachios,sugar,saffron  mix together pour into individual Popsicle mold set it for about 4 -6 hours.Yummy delicious kulfi is ready to lick..smack!!! 

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!