Beetroot pachadi

Beetroot pachadi

Pachadi can be prepared with many type of vegetables.

Ingredients:

• Grated beetroot -2medium size
• Turmeric powder -1/4th tsp
• Curd - 1cup
• Water
• Salt : as needed
• Seasoning:
• Mustard seeds -1 tsp
• Curry leaves -2 sprig
• Redchilles-2
• Oil

For Grinding:

• Grated coconut -1 cup
• Green chillies - 3-4nos
• Ginger - 1/2 inch piece
• Cumin seeds / jeerakam -1/4 tsp
• Water

Method :

Clean the beetroot, grate it  and keep aside.

In a pan cook add 1tsp of oil saute the grated beetroot with salt, turmeric powder

Add 5 tbsp water with lid closed and cook saute in between.

Meanwhile in a mixer, grind 1/4tsp cumin seeds, grated coconut, ginger and green chillies into a paste form by adding water.

Once the beetroot is cooked (softened) well,

Add the grinded paste to the pan and saute it well.

Cook the ingredients for another 5 minutes in medium flame till water dries off.

Beat the curd in a bowl using spoon & add the beaten curd to the pan and warm it (don't allow it to boil).

Turn off the flame once it starts to boil .

Splutter mustard seeds  with oil,  curryleaves,redchilles

Pour it to pachadi........

Basundi

Basundi is my hubby favorite ...

Ingredients:

Milk                                - 1 litre(i used whole milk)
Saffron                          - a pinch
Cashews chopped      - 1 tbsp
Almonds chopped      - 1 tbsp
Cardamom pwd          - ¼ tsp
Lemon juice                - 2-3ndrops
Sugar                           - to taste(5tsp)
Condensed milk         - 5 tsp

Method:

• Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.
• Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.
• Stir the milk continuously.
• Once the milk is reduced to half its consistency, add few shreds of saffron.
• This impacts rich color & flavor to basundi.
• Add Condensed milk and stir well
• Slice cashew & almonds to fine pieces.
• Add this nuts to the thick milk mixture.Stir well.
• Further cook for 2 to 3 mins.add cardamom pwd. (  enhances rich flavor )
• Keep cooking this on low flame.
• To get the grainy texture of basundi,  add 2 to 3 drops of fresh lime juice. ( be cautious   too much drops of lime juice,  curdles milk…we  just need grainy texture )
• Mix it well.Now you can see milk is attaining grainy consistency.
• Add sugar and mix well .
•  Turn off the flame.

Now delicious Basundi is ready.  ( It will be thicker when cools )

 

Chicken kola urandai /Minced Chicken balls

Chicken Kola urundai/Minced Chicken ,Photo

Ingredients:

Grounded chicken - 1/2 kg
Onion-1small
Fennel seeds - 1 tsp
Coriander seeds-1/2tsp
Gingergarlic paste-1tsp
Green chili - 4 or 5
Kasa Kasa (poppy seeds) - 1/2 tsp
Pepper powder
Cashew - 5
Salt - 1/2 tsp
Egg - 1
Breadcrumbs - 5 tsp
Oil - for fry

Method:

Chicken Kola Urundai

• Heat the 1 tsp oil in kadai add fennel seedsadd onion saute well slighty brown add,  ginger, garlicpaste.Green chili, kasa kasa, cashew saute for 5 minutes and grind it as powder with 2 tsp of grounded chicken
• Boil the grounded chicken in water with 1/4 tsp of turmeric powder, little gingergarlic paste,pepper powder and salt
• Beat the egg with little salt and pepper powderkeep it ready
• Filter the water and smash the chicken in hand And  mix the grinded powder with boiled chicken and make it as doughAnd make small balls
•  Dip the balls in egg And roll over the bread crumbs 
• Fry the balls in Oil 

Enjoyyyy

Paneer Pizza pockets

Ingredients

Paneer-50gms
Paneer grated -little

Tomato Ketchup-2Tablespoons
Tomato Puree-2Tablespoons

Garlic Chopped-4Clove

Chilly Flakes-1Teaspoon

Mix ItalainHerbs-1/2Teaspoon

Pepper Powder-1Teaspoon

Salt to Taste

For batter:

Maida/All purpose flour-2cup

Cooking Soda-1/4Teaspoon

Butter Milk-1/2Cup

Coating

11/2tsp of maida(for slurry)

Bread Crumb-1/2Cup

Oil for frying

Method:

• Take a bowl add paneer cubes, grated paneer, salt, pepper powder, mix herbs, chilly flakes, chopped garlic, tomato puree, tomato ketchup, mix this well. 
• Take another bowl add all purpose flour, salt, cooking soda, butter milk, mix it like a soft dough, knead it for 3 minutes and cover it and let it rest for 15 minutes
•  Roll them a thin sheet and cut them into rectangular shape and fill with the mixture of paneer and fold them into pockets
•  Make a slurry (all purpose flour with water) and dip them into the slurry and coat them with bread crumb and deep fry the paneer pizza pockets.

Pizza pockets

Malabar Erachi pathiri / stuffed Chicken Masala

Malabar Erachi pathiri / stuffed chicken 

For Dough(Pathiri):

Wheat flour - 1cup
All purpose flour /maida- 1cup
Salt
Water

For Chicken Filling:

Boneless Chicken - 1/2 kilo
Turmeric Powder - 1/4tsp
Chopped Onion - 1big
Chilli powder - 1/2tsp
Tomato sauce -1/2 tsp
Ginger Garlic paste- 1tsp
Garam masala Powder -1/2 tsp
Coriander leaves - little
Mint leaves - little
Green chilles -1 -2tsp

Method:

• Cook the chicken with salt,turmeric ,chilli powder,Garam masala , Ginger Garlic paste and little water.
• Allow to cool . Mince the chicken and set it aside.
• In a pan heat oil and add chopped onion saute till slightly brown add ginger,garlic paste,green chillies
• Add the minced cooked chicken and saute for a while.add tomoto sauce
• Add chopped mint leaves and coriander leaves.
• Adjust the salt.Filling is ready.Keep it aside.
• In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.
• Divide into equal sized small balls  .
• Roll it like poori and add the filling in the centre.
• Cover it with another poori/ pathiri.
• Slowly press the edges using fingers to seal/or u can use fork to seal the edges all the masala in.

Repeat the same process .
Heat oil in a pan .
Deep fry the pathiris.
Serve hot....enjoy

Plaintain Peel Thoran/ Plaintain Thol Poriyal

 This is a simple and healthy Side dish

Ingredients:

Plantain peels/Plaintain thol - as many as required
Turmeric powder - 1/2 tsp
Salt
Freshly scraped coconut - 1/4 cup
Oil - 1 tsp
Onion-1
Chilli powder-1/4tsp
whole Moong Dhall cooked -1 cup
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp

Method:

• Wash the plantain peels well.
• Discard the top and the tail end of the peels
• Chop the peels into tiny pieces.
• Cook  plaintain peels /thol with tumeric powder in the pressure cooker for 2 whistles  or until well cooked.
• Heat oil in a kadai. add mustard seeds and urad dal.add Onion salute it well. add chilli powder , add the cooked peels and salt. Stir well.
• Add the scraped coconut.
• Mix well and remove from heat.

Cooked Moong Dhal

Cooked Thol

Puran Poli/obbattu

Poli

Puran poli /Obbattu is a traditional recipe made with channa dal poornam.

Ingredients:

All Purpose flour – 1 cups

Sooji/rava-2tsp

Turmeric Powder – pinch

Salt- 1/8 tsp

Sugar-little

Water – to make dough

For Puran /Filling:

Channa Dal – 1 cup

Jaggery – 3/4cup (powdered)

Coconut-1/4 CUP
Cardamom powder – 1/2 tsp
Oil /GHEE– 2 tsp

Method:

• Make the dough by mixing flour,salt,Sugar and turmeric first. 
• Slowly add water to make a soft dough. Drizzle oil over the dough and cover it for an hour.
• Cook the dal in a pressure cooker or in stock pot filled with water. 
• If using a pressure cooker, takes about 4 to 5 whistles. 
• If you are using a stock pot, bring water (about 2.5 cups)to a boil, add the dal and close it with a lid and let it simmer for about 45 minutes or until it is Soft to the touch,but does not turn mushy
• Drain the water completely and let it cool.
• Grind the jaggery ,coconut and dal to a fine paste. (do not add any water). 
• Saute in a pan to remove the moisture. Mix the filling with cardamom powder.
• Divide the filling to make about 14 to 15 balls.
• Do the same with your dough as well.
• Roll the dough to the size of your palm, and place the filling inside the dough and cover on all sides.
• Flatten and roll it,
• Place an iron skillet /tava on the stove and once hot, cook the poli on both Sides, drizzle some ghee and serve.