Avalakki(flattenned rice) Mosaranna - A Refreshing Karnataka-Style Delight 🌿

Avalakki Mosaranna is a simple, wholesome and refreshing Karnataka-style dish made with flattened rice and creamy curd. Garnished with crunchy carrots, onions and cucumber, fresh coriander, grated coconut, pomegranate seeds and roasted peanuts, it brings together a lovely blend of flavours and textures. Light, comforting and easy to prepare, this traditional favourite is perfect for breakfast, a light lunch or a refreshing evening meal.

Preparation Method:

1. Rinse the avalakki gently with water and let it soften for a few minutes. Drain any excess water.

2. Add fresh curd to the softened avalakki and mix gently until well combined.

3. Mix in chopped onions, cucumber, grated coconut, finely chopped coriander, grated carrot, pomegranate seeds and roasted peanuts.

Season: Add salt to taste and a pinch of chilli powder. You can also add finely chopped green chillies for extra flavour.

Coorg style Chicken fry

                                          Chicken fry

This is an authentic way of preparing chicken curry in Coorg, Coorg is a beautiful scenic administrative district in Karnataka. I would say it is a must visit place for nature admirers & plan for safari in tiger reserve forest. It has three wildlife sanctuaries, Brahmagiri Wildlife Sanctuary, Talakaveri Wildlife Sanctuary and Pushpagiri Wildlife Sanctuary and one national park, Nagarahole National Park.

 Nagarahole is acclaimed as one of the high-density tiger populations in the country after Corbett & Kaziranga tiger reserves respectively. 

Coming to the recipe, it has special ingredient locally known as 'Kachampuli' (Cambodge fruit) similar to balsamic vinegar (tangy sauce) which is used in authentic recipes of coorg. This not only brings unique flavor but also takes delicacy to the next level. My little bit of research says kachampuli is also known as malabari tamarind and is widely used in Kerala. It's labeled as cambodge in Asian stores and tastes  similar to tamarind.

Ingredients:

• 500gm Chicken(cubed)
• 2 tbsp Oil
• 2 tbsp balsamic vinegar (Kachampuli)
• 2 green chilies slit, optional
• 1 1/2tbs. Of ginger garlic paste
• 1 teaspoon of red chili powder
• 2 tsp coriander powder
• 1 tsp cumin seeds powder
• ½ tsp pepper powder
• Salt to taste 

(Use freshly ground spices) 

    

Directions:

Step 1: Heat frying pan, add chili powder, cumin powder, coriander powder and pepper powder. Dry roast all spices until dark brown in color. In a medium heat it takes about 4 minutes but not burn.

Step 2: Heat oil in a sauce pan, add green chilies and fry for a while. Add ginger garlic paste and saute until the raw flavor vanish.

Step 3: Add chicken and saute. Cook till its half finished.

Step 4: Add the spices and give a quick stir. Add kachampuli, salt and cook till it's done. Add ¼th cup water if required. Fry until water is evaporated. Serve with jeera or, as starter. Enjoy!

Note:

• I always say spice can be adjusted based on your spice level.
• For the above recipe soak one cambodge in ¼ cup water and use the pulp extract.
• Oil is used less because roasted spices emit oil when added to chicken
• Dry roasting spices is the key to getting the perfect yummilicious fry.
• Same recipe best suits pork and lamb meat.

Banana Milk Shake

To beat the heat, treat yourself with banana milk shake with the simple and almost readily available ingredients at home. With this fruit rich in vitamins and moderate dietary fiber bring the most relishable drink on table. Without saying much about it let’s get to the recipe and I'm glad I complete my 100^th recipe with this, cheers to that!

Ingredients:

1 1/2 cup full fat milk

2 tbsp thick cream

2 bananas, chopped

Pinch of cardamom or cinnamon

1 tbsp sugar (optional)

2-3 ice cubes

Few saffron strands

Dry nuts (chopped) 

  

Method:

Whiz everything together in a blender except nuts and pour into glass.

Top it off with ice-cream scoop and/nuts and saffron strands. Serve immediately

Rave unde/Semolina laddu/Suji Ladoo

 Celebrations are incomplete without a satisfying dessert to end with! This sweet dish is popular as Rave unde with Kannadigas, as Rava ladoo or Sooji ladoo/laddu elsewhere in India. Rave unde is an authentic, aromatic, melt in mouth morsel with crunchy dry nuts and fruits to relish. It only needs little effort in kitchen without much sweat gets done in 20 minutes, Yes, It's that simple. The key to perfect rave unde lies in roasting rava/semolina to perfection, but this has to be done carefully in low heat, rest is just a breeze.

I have added milk in the final stage while its still on stove, once the mixture cool enough to touch start shaping them to lemon size balls. Alternatively, turn off heat, move from stove top and, milk can be added little by little as you continue shaping them it can be done either way. These yummy morsels can be stored up-to 8 days in room temperature. So this can be prepared in advance or recipe could also serve as last minute savior for quick dessert ideas. The below measurement makes 8-10 lemon sized ladoos. 

Ingredients:

 1 cup rava/semolina

3-4 tbsp ghee/clarified butter

¾ cup sugar

¼ cup fresh grated coconut

½ tsp cardamom powder

2-3 tbsp Dry nuts (few almonds/cashews chopped + raisins)

    

Method:

 Step1: Heat ghee in a thick bottom pan/wok (kadai), add nuts, stir to golden, add raisins, semolina, reduce heat to minimum and start stirring. Stir continuously until nice aroma hits your nostrils it takes 8-9 minutes. It has to be continuous to avoid burning and sticking.

Step 2: By stirring with other hand add sugar, coconut, stir for 2minutes. Add milk, cardamom, stir and turn off the heat.

Step 3: Set aside until it is safe to touch. Start shaping them to lemon size balls by gently pressing them between palms. It can be done single handed as well. Just give them nice round shape and place them in a plate. Grease your hand if the mixture is sticky.

Step 4: Best served 2-3 hours after preparation.

Note:

Although you can enjoy instantly, better let them rest for 2-3 hours to set well.

Keep all ingredients in hands reach as you can’t take time to look out for stuff.

Thick bottom pan is most suitable for recipe to avoid burning.

Ghee can be substituted with vegetable oil (or ghee+oil).

1-2 tbsp more sugar can be added if more sweet is preferred. 

Obbattu/Holigey/Puran Poli

This authentic gem of recipe of South India is passed on to us from ages. Kannadigas Obbattu is sweet dish made using flour with filling of lentils and jaggery. Aroma sparks the festive vibes making us crave for more. Our feast on auspicious days is incomplete without the presence of these obbattu. As grand mom says, they had luxury of nibbling these splendid preparations only during festivals in those days; hence preparation marks the celebrations in various aspects. However, as days passed it’s not confined to festivals.  It is served hot with dollop of ghee and/or milk. Use your hand, take a small bite, dip in the ghee and then in milk, then straight to mouth.

Lentils obbattu

Ugadi festival marks the significance of Hindu New Year in the Southern states of India as per Hindu lunisolar calendar. The day starts with decorating doors with thorana (Mango leaves) and flowers, taking oil bath, exchanging gifts, charity, and visiting the temple. ‘Bevu bella’ (Neem and jagerry) is the first thing to eat soon after pooja is completed. It’s symbolic reminder for complex phases of life that one must be ready to take bitter and sweet in the coming days equally. Obbattu is the showstopper of the scrumptious feast.

These being versatile it has different versions. Fillings can be as simple as khoya/maua, carrot, coconut or use your imagination to create your own. Yes! You heard that right, but traditionally it's made with yellow lentils and jaggery filling. I personally have tried my hands on lentils, Coconut, and carrot version. Each one taste absolutely different but equally delicious. I think the key to perfect obbattu/holige lies in dough preparation.

 

Carrot Holige

Ingredients:

 For Dough

1 ¼ cup plain flour

2 pinches turmeric

Pinch of salt

6-7 tbsp Sunflower/vegetable oil + few spns for frying

 For Filling

¾ th cup lentils (toor dal)

2 cardamoms, powdered

1 cup jaggery, powdered

¼ cup grated fresh coconut

Method:

Step1: Take all ingredients mentioned under dough except oil in a large mixing bowl. Add 1tbsp oil, water as needed and start mixing. Dough is slightly sticky, add 2 more tbsp oil and knead dough for 3-4 minutes. Pour the remaining oil over the dough and keep it covered. Let it rest for 2-3 hours.

Step 2: Cook lentils in an open pan using 5 cups water in medium heat until it is 3/4^th done. It should be firm, not mushy. Drain the excess water, don’t discard, can be used for sambar, soups or rice.

Step 3: Heat a sauce pan, add powdered jiggery and let it melt in low heat. Add boiled lentils and stir until there is not much moisture. Add coconut, cardamom, continue stirring for 2 minutes and turn off. Set aside until it’s completely cool.

Step 4: Using a blender/mixer blend the mixture to fine paste. Do not use water. Divide the mixture into 12 lemon sized balls.

Step 5: Knead the dough again, Divide into 12 equal parts. Oil your palm and slightly spread it by patting to accommodate the filling. Place 1 lentil ball in center and gently pull the dough from sides to cover the filling. Pinch the edges to hold filling intact. Repeat the same for rest of the dough.

Step 6: Grease the parchment paper. Take the prepared ball and flatten it on the paper by gentle patting using fingers to size equal to chapathi (3-4mm thickness approximately), you can take help of rolling pin but be gentle to make sure you don’t knock out the filling.

Step 7: Heat the tava/griddle, drizzle a tsp oil, invert the paper on tava and carefully remove the paper leaving the obbattu. Flip and cook both sides until light brown patches appear and transfer to plate. Repeat the same for the rest. Serve with milk and ghee.

Note:

Obbattu/holige sheet or banana leaf is generally used in preparation. Any sheet/paper with non-sticky surface can be used.

Bisibele Bath

Bisibelebath is wholesome meal with all nutrients in a bowl. The rich, wholesome, authentic dish originates from Karnataka which is usually cooked for breakfast and served with ghee and kara boondi (crackers/sev)  Bisi means ‘Hot’, bele means ‘lentils’. It has all the richness of creamy lentils combined with rice and vegetables. This being a hot favorite amongst veg lovers in the region mom’s genuinely express their love by pouring more ghee on piping hot Bisibelebath, my mom always does that.

Kara boondi (deep fried snack made from gram flour) or papad, and/or potato chips, any savory crispy snacks served on side makes perfect combo to munch on this yumminess. There are variations in the modern days to suit the individual palate but, the true essence associated with the original dish is vivid. Poha (Beaten rice) can be substituted for rice. You may have to hit the Asian grocery to grab readily available MTR bisibelebath powder if you are looking for cut short the process of making powder and save the trouble. But, the goodness of aroma arising from kitchen while making the powder from scratch makes the dish more enticing to gulp up.

Ingredients;

For Bisibele bath

1 cup rice

½ cup yellow lentils (toor dal)

1 cup vegetables (Beans, Carrot, Green Peas), diced

1 tbsp oil/ghee

2 tbsp peanuts

2 tbsp tamarind paste

2 ½ - 3 tbsp bisibele bath powder

1 tsp jaggery (optional)

Salt to taste

For seasoning

1 tbsp ghee

1 small onion, diced

2 tbsp grated dry coconut

1 tsp mustards

2 dry red chillies (broken)

1 tbsp peanuts (optional)

Few cashews

1 sprig curry leaves

Pinch of hing(optional)

For Bisi bele bath powder

6-8 dry red chillies

½ inch cinnamon

½ tsp cumin seeds

2 tbsp grated dry coconut

2 tsp Coriander seeds

1 tsp Urad dal

1 tsp Chana dal

Method:

Step 1: Dry roast all the ingredients under bisibele bath powder until aromatic in medium to low heat, don’t burn, let it cool, and make powder in food processor/mixer. Make it slightly chunky do not make fine powder.

Step 2: Wash rice and dal. Add 4 cups water, salt and pressure cook for 3 whistles, keep aside. Meanwhile, Heat oil in a deep sauce pan, add peanuts and stir, add tamarind paste, bisibelebath powder, jaggery, ¼cup water and stir everything, boil for 2min. Add vegetable, cook covered for 15-20 min or until done.

Step 3: Add the cooked rice, lentils and mix until everything is well combined. Add 2-3 cups water, adjust salt, boil for 4-5min, and turn off.

Step 4: For seasoning, heat ghee in pan, add mustards, peanuts, cashews, dry chillies and fry till cashews turn slightly brown, add curry leaves, add onion and fry till brown, and turn off, add dry coconut and stir. 

Step5: Pour the seasoning onto the prepared bisibele bath, it’s done. Scoop out generous amount onto serving plate serve with ghee and kara boondi. Enjoy!

Note

Adjust water accordingly to get the desired consistency. It should not be runny consistency nor like regular pulao/pilaf.  

Masala Puri/Poori

Masala Puri/poori is a popular south Indian chat/street food you will find in every nook and corner of the city. It is not only restrained to south, but spread over into rest of the country gaining its distinct local name. It is now popular in Pakistan and Bangladesh. We, Kannadigas call it ‘Masala Puri/poori’. Chats are an endless craving for anyone and hard to resist as you walk past the street filled with warm, rustic aroma! So now you know what to savor next time you are in the IT capital of India, Bangalore. Trust me you will thank me for having said this. It is a favorite with everyone irrespective of age group.

Masala Puri is deep fried crushed crispy puris soaked in scrumptious, spicy, thick gravy with green peas and garnished with sev, onion, and grated carrot, finish it with by sprinkling a pinch of chaat masala to add that extra spark with a dash of lemon in it. ‘Masala’ is ground fine paste (or powder) of spices/herbs, ‘Puri’ is unleavened deep fried Indian bread. There are two mainly two versions of pooris- soft and crispy. Soft pooris/kachoris are made with flour/whole wheat flour similar to chapathi but are deep fried and commonly served for breakfast or as light meal. Crispy puffed puri goes to the making of chats/snacks.

My cousin’s fight over the last bite and bargain with mom for that little extra pamper as she was youngest in the group and to wipe the bowl clean is all the joy to savor this delicious, rustic dish. Our evening walk to the stall a few blocks away from home and gossiping in the group, waiting in queue decades ago is long gone make me feel nostalgic now. Home delivery services have made things easier.

 It is a wholesome filling meal in itself as it has all veggies, peas, and fried puris though it is consumed as snack. I tried to recreate this deliciously rich, scrumptious savory snack at the comfort of my kitchen to match the unbeatable taste of our street vendors, I think I can confidently claim I succeeded in this but slight variation is always acceptable.

Pooris are readily available in Asian stores or you can make ahead at home and store in airtight container. I make my thin, crispy pooris from scratch simply because the result is fresh, crispy, homemade puris and that’s the fun of cooking at home. If you would like to try your hands on it click here for recipe Puri/Poori  .

    For Paani Puri/Golgappa recipe click on the link paani-puri/golgappa/puchkas  

Ingredients:

For Garnish

20-25 Puris

1 onion, chopped

1 tomato, chopped

3 tbsp grated carrot

½ cup sev

1tsp chat masala
Lemon

For Masala

1 inch ginger, chopped

5-6 cloves garlic

2 green chillies

1 onion, diced

1 tomato, chopped

½ bunch coriander

Spices (1” cinnamon, 3 cloves, 8-10 peppercorn)

2 tsp coriander powder

Salt to taste

1 large potato

1 cup dry green peas (soaked overnight)

Method:

Step1: Pressure cook soaked peas and potato adding 2 cups water and salt for 1 whistle, strain, set aside to cool. Don’t discard water.

Step 2: Dry roast spices and transfer to blender/mixer. Add 1 tsp oil to the same pan and fry ginger, garlic, chilies, onion, tomato and until raw aroma vanish for 2-3 minutes in medium heat. Let it cool, add to blender with spice, coriander and grind to fine paste using the strained water.

Step 3: To the above paste add ½ of cooked peas and peeled potato and whiz everything to fine paste.

Step 4: Transfer the ground paste to sauce pan and add the saved water to make medium consistency masala. We need slightly thick consistency gravy, please refer picture below.

Step 5: Bring it to boil, add coriander powder, salt and cook for 8- 10 minutes in medium low heat. Add the remaining green peas, adjust consistency, cook for 2-3 minutes, and turn off.

Step 6: To assemble, place 5-6 pooris on plate, gently crush them by pressing with your palm. Pour a ladle full of masala over the pooris, garnish with onion, tomato, carrot, sev and sprinkle chat masala, serve hot with lemon wedges. Be generous with masala and enjoy!   

 

Chicken pizza with olives and pepper

Last night I’d a craving for potato fries. No, it was not only fries but something else along with it. How about a little sin on weekend! Eat everything, but moderately is the secret to happiness is what I believe in, that too on weekend you definitely have an excuse.

I wanted a pizza- cheesy, with chicken olive toppings. A quick search through the available ingredients confirmed that I can manage to make pizza for myself at the comfort of my kitchen. I wouldn’t claim that it is a perfect pizza, but I can assure you will be surprised on how much you love to relish your efforts. Potato fries made from scratch turned out little bit soggy, so the recipe will be coming once I perfect it until then enjoy Pizza!

When you prepare pizza from scratch at home the good thing is you always have the control on what’s going in it. But it is absolutely fine to go for store bought pizza base while you are in hurry as dough rising takes 45 minutes to 1 hour to double in its size.

Yummy, aromatic, cheesy Chicken Pizza has green bell pepper, tomato and olive toppings. You can substitute chicken with mushrooms, jalapeno peppers, red bell pepper or sundried tomatoes or anything of your choice. Paprika is the only ingredient going in for seasoning of my chicken pizza, you can substitute with dried oregano, basil, thyme, rosemary. 

Ingredients

For pizza base

2 ½ cups all-purpose flour

1 cup warm water

1 sachet of instant rising yeast (1 teaspoon)

 2-3 tbsp olive oil

2 tsp sugar

1 ½ tsp salt

 For Pizza

4-5 tbsp pizza sauce

½ cup mozzarella cheese

1 tsp paprika powder

1 small green bell pepper, sliced

1 tomato, sliced

½ chicken breast, cut into strips

Olives, sliced

 Directions:

Step 1: Take a mixing bowl, add flour, salt and mix. Make a well in the center and pour water, add yeast, sugar and oil, let stand for 2-3 minutes. Knead the dough until it comes together, dough is sticky at this stage. Brush with oil and cover with damp kitchen towel, allow it to rise for 45 minutes or until it doubles in size. Use dough hook to knead if you are using stand mixer.

Step 2: Punch the dough back and bring it on to the floured surface, knead for a couple of minutes.

Step 3: Spread over the dough gently onto the pizza baking pan using your fingers. Oil your fingers if necessary.

Step 4: Saute chicken with 2 pinches salt, few drops oil, and pinch of black pepper powder in sauce pan for a minute.

Step 5: Spread over pizza sauce leaving edges, be generous. Spread mozzarella cheese. Top it with chicken, olives, bell pepper, and tomato. Sprinkle paprika.

Step 6:  Preheat oven to 375 degrees F and bake for 15 minutes or until crust turn to golden brown. Remove the pan and check for doneness, slice and enjoy!

Chakli/Murukku/Chakkuli

CHAKLI- Deep fried Indian savory snack. 

It is on this auspicious day of Gowri Habba(festival) and Ganesha Chaturthy when family members get together and is a celebration all over India. Bringing home the sacred idols, welcoming it with aarathi, elaborate decorations, and a never ending cooking of variety of food are all the signs of festive vibes. What a joy to treat yourself with variety of food that is not only tasty, but loaded with nutrition and over loaded with love.

These festivals have rich and subtle meaning to convey, and the values are passed on from one generation to the next. Though not able to take it to that level of authentic worshipping like what my parents and grandparents do, we are definite incarnate of them all, which enables to follow the path they laid for us. Staying miles away from home country doesn’t mean to give up values incarnated in us from ages, but made the celebration simple and elegant.

Coming to the recipe, this yummy, crunchy savory snack is not only restricted to festivities. It can be served as tea time snack or something to munch on while watching your favorite movie.  Chakli mould is absolutely necessary for making this snack, without which it is not possible to shape the chakli (Picture attached below for better understanding). But smile, you can still make roundels with hole in the centre (kodubale) and follow the same procedure and then enjoy. The secret key for perfect chakli is to use roasted chana powder don’t substitute with gram flour.

Ingredients;

2 cups rice flour

½ cup roasted chana powder (kadale)

1 tsp cumin seeds

1 ½ tsp chili powder

2 tsp sesame seeds (optional)

Salt to taste

Oil for deep frying

Directions:

Step 1: Make nice powder of roasted chana using mixer/food processor, set aside. Heat a frying pan, add cumin, sesame, quick stir. Add rice and chana flour and roast it in medium low for 4 to 5 minutes or until aromatic.

Step 2: Mean while boil water in another pan. Transfer the roasted flour to large mixing bowl, add salt and chili powder, mix thoroughly. Add 1 ½ cups boiling water and mix with ladle, and allow it to cool enough to work with bare hands.

Step 3: Knead well to form firm dough, like chapathy dough. Add warm water if required, cover and let it rest for 5 minutes. Divide it into 4 equal parts, knead to give a shape that fits the mold. Heat oil in a wok for deep frying. Fill the mold and start pressing on to butter paper to give them spiral shape as shown below.

Step 4:  Check the oil by dropping a small piece, it should rise to the top. Now the oil is ready to fry, keep it in medium-medium and carefully drop the pressed chaklis one by one. Flip over after a minute and fry the other side until crisp and golden brown, it takes 3 to 4 minutes.

Step 5: Transfer them on to paper towel to drain excess oil. Repeat the same for remaining batches and after it is completely cooled store them in air tight container jar.

Chakli Mould

Note:

Don’t over fry it burns the chaklis.

Bring water to rolling boil. 

Broccoli Soup

Broccoli Soup/ Vegetable Soup

It’s not monsoon now but soups are welcome anytime of the year at my home. Having said that  I had done this broccoli soup months ago, I wanted to share recipe for those planning for light meal every night believe me this is wholesome, lip smacking, healthy dish you can add to your list and it is light on tummy.  

There is always something missing when we fly away from home country whatsoever the reason behind it. Adjusting to new culture, food, and ethnicity is not so easy task. I always miss food prepared by my mommy, that affection, warmth and miss being her toddler.  Broccoli is one such wonder vegetable rich in vitamins that can be eaten raw in salads, boiled or stir fried. I don’t find this tiny heads of broccoli in this summer may be either its seasonal vegetable or the supply has stopped in local market.  

  Vegetable stock is not required in this recipe as vegetables are being added directly and stir fried and boiled to perfection. This was my experiment in kitchen to use up the broccoli sitting in refrigerator for long time and turned out to be yummilicious.

Ingredient

½ cup vegetables (beans, carrot, sweet corn)

1 small head broccoli (10 florets)

3 garlic cloves, minced

2-3 tsp olive oil/veg oil

1 tsp black pepper powder

½ tsp chilli powder

3 tbsp corn starch

1 large egg (optional)

Salt to taste

Directions:

Step 1: Roughly chop vegetables. Mix corn starch in about half cup of water and set aside.

Step 2: Heat oil in a sauce pan, saute garlic in low heat. Add vegetables and stir for two minutes, add salt, stir, add 4 cups water and bring it to boil.

Step 3: Add pepper and chilli powder. Simmer for 8 to 10 minutes. Add broccoli and boil further for 2 minutes.

Step 3: Stir in cornstarch and cook further until it thickens to your desired consistency, this won’t take more than five minutes

Step 4:  Add slightly beaten egg stirring continuously and let it boil for 2 minutes and turn off.

Note:  

Adjust seasoning according to taste.

Add vegetables of your choice.

Restaurant style Cashew Chicken Curry

Now you can make this restaurant style – Rich, creamy, spicy, succulent curry yourself at the comfort of home. Recipe adapted from a regional cookery show, Oggarane Dabbi. This didn’t take a while to make me fall for it and an instant hit with the family. This hot and creamy affair with hot naan is all that you need to impress your guests and I bet they heap praises upon you. 

I made little changes to the original recipe and as always made it One Pot recipe and cut down the oil. Soaked cashew is ground to fine paste with coconut and chilli flakes makes this restaurant style curry taste rustic and scrumptious. To balance the heat cashew and coconut paste is added so be generous with chili powder. 

Hubby dear enjoyed each succulent piece of chicken as much as curry with much joy and says it’s one of my best curries. Yes, it does fit in that group! I had prepared more for his lunch box the next day but it was wiped clean right for dinner. Don’t be scared of the oil it is the oil emitted by ground cashew and coconut that makes the curry more delicious and oh so yummm.

Serve the Restaurant style Cashew Chicken curry with hot naan or chapathi with onion.

Ingredients:

500 grams Chicken thighs with bone on skin on

3 tbsp olive oil/vegetable oil

Mustards

Few curry leaves

2 tsp ginger garlic paste

1 medium onion, chopped

1 medium tomato, chopped

1 tbsp chilli flakes

1 tsp red chili powder

1 tsp black pepper powder

Salt to taste

For paste

6 cashew nuts

4 tbsp shredded coconut

    

Method:

Step 1: Soak cashews for an hour. In a blender/mixer grind cashews and coconut to fine smooth paste using required water.

Step 2: Heat oil in a sauce pan, add mustards and let it pop, add curry leaves. Add onions, sauté for a while, add ginger garlic paste and sauté till raw aroma is gone. Add tomatoes, add chicken and sauté for 2 to 3minutes.

Step 3: Add salt and chili flakes, chili powder, cover and simmer for 8 to 10 minutes. Add cashew coconut paste and stir and cook for 5 minutes or till chicken is completely done. Add 1 cup water and bring it to boil, add pepper powder cook further for 2 minutes and switch off stove.

Note:

• As I always say spices can be adjusted based on your spice level.
• Dry roast 4 red chillies and run them in mixer to make fresh and aromatic chili flakes.Freshly roasted and ground spices always add more aroma and taste to the dish. 

                                         

Aloo Tikkis

Aloo(Potato) Kebabs/Tikkis, I simply love potatoes, this bonding makes me try something with them; new or recreate. Got this idea from the regional cookery show aired on TV and also inspired by dear friends non stop potato recipe updates.

Aloo kebabs are crispy, soft and spongy and melt in the mouth. Yes, I have made them spicy with addition of green chilly you can omit it; it's completely up to you.

Wrap them up in Parathas/pita bread with some fresh salad for a filling meal or serve as is for evening snack. Needless to say, it makes a great starter for parties. Serve paired with Veg Pulao and raita to sparkle the usual boring breakfast.

Ingredients:

3 Large potatoes (500 gm)

3 slices sandwich bread

2-3 tbsp rice flour (or cornflour)

2 tsp ginger garlic paste

1 green chillies, finely chopped

1 medium onion (optional)

1 small carrot

1 tsp chilli powder

½ tsp garam masala

Salt to taste

Oil for deep frying

Method:

Step 1: Boil potatoes with salt and cool,peel and mash, set aside. Cut onions into very small pieces or grate it. Peel and grate the carrot.

Step 2: Soak break in a cup of water just immerse and strain out the water and crush using your hand and put it in a large mixing bowl.

Step 3: Combine everything well in a large bowl, adjust seasoning. Take about tablespoon of mixture and give them a patty/tikkis shape and repeat with rest of the mixture.

Step 4: Heat oil in a wok, Fry them in medium to low heat, flip over until golden brown on outside and transfer to kitchen towel to strain excess oil.

Note:

As I always say spices can be adjusted according to your spice level

About a tbsp of lemon juice and cumin powder can be added for intense flavors.

Chicken Fried Rice

Bored of same old Biriyani? Want to make something with rice and it has to be chicken and quick yet no compromise on taste. Yes! I have a solution it is quick, easy and delicious rice dish with chicken.

This Indochinese recipe is very popular in South Asia and much loved street food in my home country. My vegetarian friends can savour the dish by substituting chicken with tofu or veggies (Beans, carrots, broccoli). This fine range of fried rice is sure to impress the royal table, vary the seasoning to suit your palate.

Fried rice is always served hot, reheating spoils the fun. Serve with tomato sauce and hot chilli sauce, if you have an extra help in kitchen think of Manchurian to go with it.

Ingredients:

2 Cups rice

1 cup of chicken breast pieces

2 tbsp oil

2 eggs

1 big onion, cut lengthwise

2 green chillies, slit

1 tsp ginger garlic paste

1 tsp black pepper powder

1 tsp chili powder

2 tbsp soya sauce

1 tsp chili sauce (optional)

Salt to taste

Directions:

Step 1: Cut chicken into about two inch thin strips. Mix with ½ tsp each chili and pepper powder and pinch of salt and set aside.

Step 2: Pressure cook rice for 2 whistles with a little less water than the cooking instructions on rice packet. (I used about 3.5 cups water: 2cups rice). Once the pressure is released spread rice on a plate and set aside.

Step 3: Heat oil in a wok, add onions, green chillies, ginger garlic paste and saute in high heat. Use long handle ladle. Sauté till aroma vanish. Add chicken and stir fry for 2 minutes or till it changes color.

Step 4: Break eggs into wok, add salt, remaining pepper and chilli powder. Stir fry for 1-2 minutes. Add chili sauce, soya sauce and stir.

Step 5: Add rice, and continue high heat stirring for 2-3 minutes. Turn off and garnish with onion greens/chillies

Note:

As I always say adjust spices according to your taste.