Channa Masala

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.

Ingredients:

• Chickpeas - 500g (soaked overnight and cooked for an hour or  canned chickpeas)
• Tomato - 3 medium finely chopped
• Onion - 2 finely chopped
• Ginger - 1 inch chopped with skin
• garlic - 2 pods chopped
• Chilli powder - 1/4tsp
• Turmeric powder - 1/2tsp
• Dry Mango powder - 1/2tsp
• Cumin powder - 1/2tsp
• Coriander powder - 1/2tsp
• Salt - 1/2tsp
• Vegetable oil - 3tbsp
• Water - 150ml
• Coriander leaves - 1bunch in leaves (garnishing)
• Red onion - 1 thinly sliced (garnishing)
• Lemon - thinly sliced for garnishing

Method:

1. In a heavy pan heat the oil
2. Add the onions,ginger and garlic and let them brown.
3. Add the tomato's and the spice powders and mix well.
4. Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
5. Add water and salt.
6. Close the pan and let it cook.
7. Once the gravy is thick, garnish with the red onions and the coriander leaves.
8. Serve Channa masala with lemon slices to go with Pooris or Chapathis.

Ghee Biscuits

Ingredients:

• All purpose /Maida Flour - 1 1/2 cup
• Powdered sugar - 1 cup
• Ghee/Clarified butter - 1 cup
• Salt - 1/4tsp
• Baking powder - 1/2 tsp

Method:

1. Heat the oven to 160˚c.
2. Beat together the sugar and ghee.
3. Mix the flour, salt and baking powder.
4. Now mix the ghee mixture to the flour mixture and make a smooth dough.
5. Make small discs and line them on a baking sheet.
6. Bake these in the preheated oven for 15 mins.

Rasmalai

And the good news is that if you can make Rasmalai's then you know to make Rasgullas too.
If you want colorful rasgullas all you need to do is add edible color to the sugar syrup and let it soak. 

Ingredients:

• Paneer/Indian cottage cheese - 250g
• Sugar - 1/2 cup
• Water - 200ml
• Almonds - 4 +1(for garnishing)
• Pista - 4 +1(for garnishing)
• Cashewnut - 4 +1(for garnishing)
• Milk - 500ml
• Water - Enough to boil the malai
• Sugar syrup - 2 cups

Method:

1. Grate the panneer and make small discs out of it.
2. Cook the discs in boiling water until they turn lighter/transparent.
3. Make sugar syrup by cooking the sugar and water to a thick consistency.
4. Soak the malai in sugar syrup.
5. Grind the nuts and blend them with milk.
6. Boil the milk until it reduces to half.
7. Turn of the heat and drop the malai's in the reduced milk.
8. Store it in the refrigerator for an hour.
9. Chop the extra nuts for garnishing.
10. While serving place the malai's on a plate or a cup and pour the ras (reduced milk) over it.
11. Top it with nuts and enjoy :)

Brinjal fry / Vanakkiya Kathirikkai

This dish is delicious when mixed with white rice and eaten. If you decide to eat it as a side dish it will just melt in your mouth :). Don't forget to combine it with the Paruppu Keerai. 

Ingredients:

• Brinjals/Baby aubergines - 500g (thinly sliced lenthwise)
• Onion - 1 (thinly sliced lengthwise)
• Chilli powder - 1/4tsp
• Turmeric powder - 1/4tsp
• Salt - 1/2tsp
• Vegetable oil - 4tbsp
• Mustard seeds - 1tsp
• Curry leaves - 5-8leaves

Method:

1. Heat the oil in a deep pan/wok.
2. Put the mustard seeds in the oil and let them split
3. Add curry leaves and leave to sizzle.
4. Fry the onions until golden brown.
5. Add the sliced brinjals 
6. Add salt and mix well
7. Mix them well and fry until they turn soft.
8. Serve them hot with spinach dhal/paruppu keerai and white rice.

Naan Bread

Naan bread with Chicken curry and Brinjal fry

Ingredients:

• All purpose flour  - 200g
• Yeast - 2 tsp (dry yeast)
• Sugar - 1tsp
• Salt - 1 tsp
• Lukewarm water - 150ml
• Ghee / Butter - 1tsp

Method:

1. Mix the yeast and sugar in the luke warm water and let it soak for 10mins (until it foams)
2. Add the ghee to the flour and mix well. Then add the salt.
3. Once the yeast foams in the water, pour it in the flour mix.
4. Knead it for 15mins (until it feels elastic).
5. Leave it to raise (covered) for an hour in a warm place.
6. Knead the dough again on a slightly oiled surface.
7. Divide the dough into equal balls and roll them with the rolling pin.
8. Grill the Naan's in a preheated hot grill for 15mins
9. Serve them with Chicken curry and a vegetable fry.

Paasipayaru (Greengram dhal)

Paasipayaru mixed with white rice: a healthy Indian lunch or a perfect side dish for a dinner.

Ingredients : 

• Greengram dhal – 200g
• Onion - 1 finely chopped
• Tomato – 1 finely chopped
• Garlic – 1tsp finely chopped
• Green chilly – 1 or 1/2  (Can be replaced with Red chilly too)
• Vegetable oil – 3 tbsp
• Turmeric powder – 1/8 tbsp
• Curry leaves – 4-5 leaves

Method:

1. Cook the dhal with water (Dhal covered 1inch above in water) with a pinch of salt for 35-40mins until it turns softer.
2. Heat oil in a frying pan and let the mustard seeds split in it.
3. Add the curry leaves, chilies and garlic. 
4. After a minute add the onion and let it turn brown in color.
5. Add the tomato and fry until it turns softer.
6. Stir in the cooked dhal and mash them slightly in the pan.
7. Add salt and mix well.
8. Add in 100ml water and let it cook for another 10mins.
9. Serve with white rice or coriander rice.

Paruppu Keerai - Spinach & Lentils

Paruppu Keerai goes very well with white rice and fried brinjals. 

Ingredients:

• Toor dhal - 250g
• Spinach - 300g leaves
• Onion - 1 finely chopped
• Tomato - 1 finely chopped
• Green chilly - 1 finely chopped
• Red chilly - 1 broken in 2
• Garlic - 2 pods chopped
• Mustard seeds - 1tsp
• Curry leaves - 2-4
• Salt - 1/2tsp
• Turmeric powder - 1/2tsp
• Water - 500ml
• Ghee/Vegetable oil - 2tbsp

Method:

1. Boil the dhal in 500ml water with a little bit of salt and turmeric powder for about 30minutes checking in-between and removing the foam. 
2. Once the dhal is soft cooked turn off the heat, mash it slightly and keep it aside.
3. In a frying pan heat the ghee/oil and let the mustard seeds split.
4. Add the curry leaves and the chillies.
5. Add the onion and the garlic and fry until the onion turns light brown.
6. Add the tomatoes and fry until they become soft.
7. Now mix in the dhal and the spinach.
8. Add salt and a little bit of water and bring it to boil.
9. Reduce the flame and adjust the salt if required.
10. Now its your choice to blend it slightly or serve it just as it is with white rice.

Lemon Rice

Lemon rice is a good option for picnics. The tangent taste of it is just great.
In southern India its very common for people to pack Lemon or Tamerind rice while they are traveling in a train or at a nice picnic spot.

Ingredients:

• Basmati Rice - 250g cooked
• Onion - 1 finely chopped
• Lemon - Juice of 1
• Green chilly - 1 chopped (medium size)
• Dried red chilly - 1 (broken in 2)
• Bengal gram dhal - 1 teaspoon
• Curry leaves - 5-8
• Coriander leaves - 1 handful
• Salt - 1/2tsp
• Mustard seeds - 1tsp
• Vegetable oil - 3tbsp
• Optional : Roasted Cashewnuts/Peanuts

Method:

1. Heat oil in a wok or a kadai.
2. Once the oil is heat add the mustard seeds and wait for them to split.
3. Add the dhal and fry until they turn light brown.
4. Add the curry leaves, green and red chillies and let them sizzle
5. Add the roasted peanuts/cashewnuts if you are planning to include it in the recipe.
6. Now add the onions and fry until they turn golden brown.
7. Mix the lemon juice to the pan and let it sizzle.
8. Add salt and rice and mix well.
9. Garnish with the fresh coriander leaves.
10. Serve them with pickle or yogurt.

Chicken Manchurian

If you are a vegetarian you can use Paneer (Indian cottage cheese) instead of the chicken cubes.
This can be prepared also with Cauliflower and Mushrooms.

Ingredients: 

• Chicken - 500g cubed 
• Maidha flour or all purpose flour – 3tbsp
• Salt – a pinch
• Onion - 1 finely chopped
• Ginger - 1 inch finely chopped
• Garlic - 2 pods finely chopped
• Tomato ketchup - 2tbsp
• Soy sauce - 1tbsp
• Lettuce - a handful
• Vegetable Oil - To deep fry
• Vegetable oil - 2tbsp
• Water - little bit to make the thin batter

Method:

1. Mix the flour and salt with a little bit of water to make a thin/light  batter.
2. Dip every chicken cube in the batter and deep fry in hot oil until they turn light brown.
3. Place them on a paper towel.
4. Heat 2tbsp oil in a pan.
5. Simmer the fire and add the chopped ginger and garlic.
6. Add the onion and fry for 2 minutes.
7. Reserve some of the lettuce for garnishing and add the rest to the pan and fry for a minute.
8. Add in the soy sauce and the tomato ketchup. Mix well.
9. Add the chicken cubes and fry for 3minutes.
10. Serve the Chicken manchurian on a layer of lettuce.

Onion Bhajji

Every region has its own way of making it.
It can be made with different vegetables too. It is yummy and can be prepared in minutes!!

Ingredients:

• Gram flour (Roasted chickpeas flour) - 150g
• Rice flour - 2tbsp
• Chilli powder - 1/2 tsp
• Salt - 3/4 tsp
• Sodium bicarb - 1/4tsp
• Onion - 2 sliced
• Curry leaves - 8-10 leaves
• Water - enough to make batter
• Vegetable oil - to deep fry
• Lettuce and Sweet chilly sauce - Optional

Method:

1. Mix the gram flour, rice flour, chillipowder, salt together
2. Add water to the mixture and make a thick batter.
3. Add the bicarb 10minutes before frying the bhajjis and mix well.
4. Mix in the curry leaves and the Onions
5. Heat the oil in a deep frying pan
6. Take a tablespoonful of the mixture and drop gently in the hot oil.
7. Try frying 5-6 bhajji's at a time.
8. Deep fry both the sides until the bhajji's become brown in color. 
9. Place the fried bhajji's on a paper towel to get rid of extra oil.
10. Serve them hot with lettuce and sweet chilly sauce.

Bhajji

Simple to make yummy bhajji's

Ingredients :

• Gram flour (Dry roasted chickpeas flour) - 150g
• Onion - 2 medium sliced in rings 
• Chilli powder - 1/2tsp
• Turmeric powder - 1/2tsp
• Salt - 3/4 tsp
• Sodium bicarb - 1/4tsp
• Water - enough to make a thin batter
• Vegetable oil - enough to deep fry the bhajji's

Method :

1. Mix the gram flour, chillipowder, turmeric powder and salt together.
2. Add water to the mixture and make a thin smooth batter.
3. Add the bicarb to the batter and mix well.
4. Heat enough oil to deep fry the bhajji's in a deep frying pan.
5. Once the oil is very hot, dip the onion rings in the batter (cover completely with batter) and deep fry on both the sides until it turns light brown in color. 
6. Place it in the kitchen paper to get rid of the extra oil.
7. Serve hot with coconut/munt chutney.

Mutton/Lamb Curry

Chicken, Mutton and Fish are the most popular Non-Vegetarian food in India. 

Sundays are best for a breakfast that includes Mutton gravy/curry with hot idly’s. 

It won't feel like a sunday otherwise (if you are a non-vegetarian of course). 

It combines surprisingly very well with bread too.

Ingredients :

• Mutton/Lamb - 500g 
• Onion - 2 (chopped) 
• Tomato - 2 (chopped) 
• Coconut/Coconut milk - 1 cup 
• Ginger - 1tsp 
• Garlic - 1tsp 
• Peppercorns - 1/2tbsp 
• Cumin seeds - 1/2tbsp 
• Cinnamon stick - 2inches 
• Fennel seeds - 1tsp 
• Cloves - 5 
• Turmeric powder - 1/2tsp 
• Coriander powder - 1tbsp 
• Fresh Coriander leaves - 20g 
• Sunflower/Veg oil - 6tbsp 
• Water/bouillon - 600ml 
• Mustard seeds - 1tsp 
• Curry leaves - 5-6leaves 

Method :

1. Fry the lamb a few pieces at a time in 3tbsp hot oil in a heavy cooking pan until the outside turns a bit brown. Take it off the pan and keep it aside. Fry the rest of the lamb in the same way. Add more oil if needed.
2. In the same pan fry the onions in 2tbsp oil until it turns light brown and keep aside 
3. Fry the peppercorns and cuminseeds in the same pan and keep aside. 
4. In a blender/mixer grind together the fried onions, tomato,cuminseeds,peppercorns, coconut,ginger garlic paste,cinnamon,fennel and the cloves. 
5. Boil the lamb in water/bouillon together with the turmeric powder,coriander powder,grind mixture and let it cook until the gravy is thickened to your taste of consistancy. 
6. Fry mustard and curry leaves in oil in a small pan and add it to the lamb once its cooked. Garnish with fresh coriander leaves. 
7. Serve it with Chapati’s or Rice.

Curry Powder

You might be tempted to use an instant curry powder from the toko, 
but it is so easy and quick to make the fresh curry powder.

Ingredients :

• Cumin Seeds - 2 tbsp
• Coriander Seeds - 4 tbsp
• Fennel Seeds - 2 tsp
• Mustard seeds - 1 tsp
• Dry Red chilly - 1
• Black pepper corns (optional) - 3-5
• Turmeric powder - 2 tsp
• Ginger powder - 2 tsp
• Dry Curry leaves - 3-5 leaves

Procedure :

1. Dry roast the seeds, Chilly and the curry leaves until they turn light brown in color and start to leave a fragrance.
2. Take off the fire and let it cool.
3. Grind them into a fine powder with a spice/coffee grinder.
4. Mix the chilly,turmeric and ginger powder with the grinded mixture.
5. Store in an airtight container for 3 months.

Chicken Curry

This is a basic recipe for a delicious chicken curry. 

Incase you have a chicken/meat masala powder you can use a teaspoon of it instead of the cinnamon,cloves,cardamom and the curry powder and add a 1/4th tsp of chill powder.

Ingredients :

• Chicken legs/breasts - 500g
• Onion - 2 big sliced
• Tomato - 3 medium sliced
• Fresh Ginger - 1tsp
• Fresh Garlic - 1tsp
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom (Optional) - 2 seeds grounded
• Curry powder - ½ tsp
• Curry leaves - 3-5 leaves
• Mustard Seeds - 1 tsp
• Vegetable Oil - 3 tbsp
• Water - 300ml
• Salt - 1 tsp
• Coriander leaves - 3 tbsp

Method:

1. Grind the ginger,garlic,cinnamon,cloves,cardamom and tomato to a fine paste.
2. Heat oil in a wide deep heavy frying pan.
3. Once the oil is hot add the mustard seeds and let it split.
4. Add the curry leaves and leave it to sizzle for few seconds
5. Don’t let it brown.
6. Add the sliced onions and fry them until they turn light brown in color.
7. Now mix in the grinded paste along with the curry powder and leave it to fry until the oil splits from the paste.
8. Stir in the chicken and fry for a minute.
9. Cover the chicken with water and bring it to boil.
10. Add salt and let the sauce thicken.
11. Garnish with coriander leaves and serve with Chapathis/Rice.

Paruppu Vadai

This one is my favourite Indian Snack.

Its very easy to make and consumes less oil. 

No guilts of gaining weight. Not much ;)

Ingredients:

• Chana dhal/Bengal grams : 1 cup 
• Onion - 1 chopped 
• Curry leaves - 10-12 leaves chopped 
• Coriander leaves - 20g chopped 
• Red or Green chilly - 1 
• Salt - 1tsp (Adjust to your taste) 
• Vegetable/Sunflower oil - enough to deep fry

Method:

1. Soak the dhal in water for 3 hours and grind it coarsely.
2. In a bowl mix together the dhal along with the other ingredients.
3. Mix water if required.
4. It should be like a paste and you should be able to see a couple of whole dhal’s.
5. Make discs like in the picture above and deep fry in hot oil 4 at a time until it turns brown on both the sides.
6. Take them out and leave them on a paper towel to drain any excess oil.
7. Serve them with coconut or munt chutney on a rainy day :)