Chili Soy Dry Manchurian

Chilly Soya Dry Manchurian

Channa Masala Chat

Channa Masala Chat.

Recipe by Chef. Swaminatha Sharma

Posted on 20/01/2019

Soak 200gms of White Channa (Vellai Konda Kadalai) for 5 hours.  Pressure cook for 4 whistles with salt, strain water and keep ready.  Remove 1/4th of it, mash and keep ready.  In a kadai, add oil, 1 big onion and 1 tomato, 2 green chilly, 1 piece of ginger, little turmeric and 1/2 tsp of Garam masala.  Remove and allow to cool.  Grind to a fine paste, remove and mix water and keep ready.  In the same kadai, add 1 tsp of oil, temper mustard seeds, Jeera 1 tsp, 1 tsp of Asafoetida and pour the grinded mixture.  Cook well.  Add the boiled channa and mashed channa together, add little Chilly powder, 1/s tsp coriander powder, 1/2 tsp jeera powder and mix well.  Check for salt, add if required.  Sprinkle some Curry leaves, close with a lid for 5 mins and cook in medium flame.  Once all are mixed, it would be liquid gravy consistency.  Now sprinkle 1/4 tsp of Garam masala over the  gravy, mix and remove from flame

In a serving tray, pour the gravy, Sprinkle a bit of chat masala, Finely chopped onion, Papdis or Mixture or Ompodi of your choice, and chopped coriander leaves and serve hot.

Your Channa Masala Chat is reqdy to serve.

Serve with Joy and Serve with Pride.

Kunukku

Recipe : Traditional Kunukku.

Soak 100 gms each : Boiled rice, Thuvaramparuppu, Kadalai-Paruppu and Payatham-paruppu for 3 hours. Coarse grind with 4 nos Red Chilly, Aaharam Asafoetida and Kal-Uppu. In that add half chopped curry leaves and mix well. Heat oil and make round shaped Kunukku with hand. Deep fry always in medium flame, until cooked inside. Serve hot with Ginger Tea / Aaharam Filter Coffee.

KFC Style Veg Kebabs

Recipe for KFC Style Veg Kebabs.

Boil 2 medium sized potatoes, 1 handful of green peas, 2 medium carrot and 1 cup of sweetcorns, drain water, mash it. Add to this 4 tsp of all purpose flour, 2 tsp of coun flour. In a kadai add 1 tsp of butter, add 1 no finely chopped onion, 1 tsp of GG paste, 10 nos of finely chopped beans and add to the mashed potatoes. To this add 1 tsp of chilly flakes, chopped celery, 1/2 tsp of Garam masala, 1 tsp of Herbs (Celery, oregano, etc - if available, else no need). Add required salt, 1 tsp of sugar and mix well and roll on to kebabs of your size. 

Dip the kebabs in Corn flour + maida paste (2 tsp of corn flour and 2 tsp of maida made into Bajji mix consistency). Roll on the same into grounded bread crumps and grounded Corn Flakes. Deep fry in oil and serve hot with Rice Bowl. Your yummy KFC style Veg Kebabs are ready to serve. Serve with Pride and Serve with Joy.

Soya Chunks Galatta

Recipe : Soya Chunks Galatta

Posted by : Chef Swaminatha Sharma

Preparation time : 5 mins

Marination time : 15 mins

Preparation Method : 50 gms of Soya Chunks boiled in water, squeezed and washed in running water, squeezed and keep ready. In a bowl add 4 tsp of Fresh Curd, 1/2 tsp of turneric powder, each 3/4 tsp of Red Chilly, Coriander, Jeera powders required Salt, 1 tsp of GG paste, 1/2 tsp of Vinegar and mix well with the chunks.  Marinate them and keep in deep freezer for about 15 mins.   In a chinese wok, add 2 tsp of Oil and keep in high flame. Once fumes starts, add the marinated chunks and add 1 arc of curry leaves.  Mix well.  Now add Tomato sauce and soy sauce and saute well again high flame until water is gone and the the chunks gets dry.  Remove from flame, place in a serving tray, garnish with finely chopped coriander leaves, and serve hot as Side dish or Starter or Snacks.

Mysuru Bonda

Home made Mysuru Bonda

In a bowl, add Maida (3 hand ful), 1 handful Grated coconut, mashed pepper, 1 tsp jeera, 1 full tsp of Aaharam Asafoetida, Chopped - coriander leaves, curry leaves and green chilly, add salt, add a pinch of Cooking soda, required salt and add water and make batter to Idli batter consistency.  Allow to rest for 20 mins.  Bring oil to temperature, and pour with a Big Spoon in oil and deep fry,  and serve hot with spicy chutney.

Makhai - Ki - Kebab

Recipe for Makai-Ki-Kebab

Posted by Student Chef : Varshini

Posted on 05/09/2017

Get Fresh Sweet Corn, bring to boil, strain water and mash it.  Add finely chopped onion, table salt, chilly powder, green chilly, little turmeric powder, GM powder, squeeze a pinch of lemon, mix well and make into kebab of your choice and size.  Dip in Corn flour batter, roll on the bread crumbs / Semolina crumps and deep fry.  Serve hot with Tomato Ketchup.  

Serve with Joy 

Serve with Pride.

Aval Idly | Avalakki Idly

Aval Idli (Avalakki)

Posted by Subhashini Jayanathan

Posted on 19/03/2017

Recipe 

Soak 1 cup aval in curd for 10-15 min.

After that mash with karandi or hand.

Add 1.5 cups idli rava ( idli rice broken like rava available in shops) and keep aside 15 min. Adjust water and curd ( totally u may require 1 to 1.5 cup curd based on its sourness) for idli batter consistency.

Add salt and eno or baking soda and immediately make idlis.

Potato Cheese Lollipops

Potato Cheese Lollipops...

In a bowl, add some Corn Flour + grated Aval, mix with little salt and make it as a batter adding reqd quantity of water and keep aside. (This is the batter to dip the balls and to deep fry)

Cook some potatoes, peel skin, mash and keep ready.  Sprinkle grated carrot, mashed peas, GG paste, onions, red chilly powder, coriander powder and jeera powder.  Add grated cheese (you can add Mozerilla or Cedar cheese to your taste), add salt and mix all together.  if needed, sprinkle some water.  Make it balls, dip in the batter and deep fry in oil.

Remove the balls, poke with tooth picks and serve hot decorated with grated Cabbage / Carrot and Green leaves.

Kunukku (Snacks)

Today's 30/11/2016 Recipe : Traditional Kunukku - குணுக்கு

This is a time pass / evening snacks, made with the available ingredients at home. In those days, once brunch is over by morning session, maamis used to soak the ingredients ready and make this at evening so that we tambrahms used to have a snacks item with Coffee / tea. This can be served hot with Coconut chutney or plain to visitiors. The taste and aroma varies from hand to hand, but to have a perfect Kunuku, one has to add a good quality of rice and dhal, so that it gives the perfect taste. This is No-Onion and No-Garlic recipe. Try to have at home and let us know the feed back. Swaminatha Sharma

குணுக்கு : அரிசி ஒரு கப், கடலை பருப்பு 3 / 4 கப், துவரம் பருப்பு 1 tsp, உளுத்தம் பருப்பு 1 tsp, உப்பு, கொஞ்சம வற்றல் மிளகாய், பொரிக்க எண்ணெய்

செய்முறை : எல்லாவற்றையும் ஒன்றாக நனைக்கவும்.. ஒரு 2 மணி ஊரினதும் மிக்சி இல் கொஞ்சம் 'நர நர' வென அரைக்கவும். மாவில் மட்டாக தண்ணீர் விடவும். வாணலி இல் எண்ணெய் வைத்து கை இல் மாவை எடுத்து கிள்ளி கிள்ளி போடவும். பொன்னிறமாக எடுக்கவும். சுவையான 'குணுக்கு' ரெடி.

Jaggery Pidi Kozhukkattai

Jaggery Pidi Kozhukkattai
Posted by Swaminatha Sharma on 05/01/2016

கருப்பட்டி வெள்ளம் - பிடி கொழுக்கட்டை
முதலில் ஒரு வாணலியில் அரிசிமாவை சிவக்க வறுத்துக்கொள்ளவும்... பின்னர் ஒரு பாத்திரத்தில் கருப்பட்டி வெள்ளம் போட்டு கொஞ்சமாக ஜலம் விட்டு கரைந்ததும், வடிகட்டி எடுத்துக்கொள்ளவும்... 2 ஸ்பூன் பயிதம்பருப்பை வாணலியில் சிவக்க வறுத்து, தண்ணீர் விட்டு 20 நிமிடம் ஊறவைக்கவும்.... சுக்கு/ வெள்ளை எள்ளு தலா 1 ஸ்பூன் எடுத்துக்கொள்ளவும்... தேங்காய் கொஞ்சம் துருவி வைக்கவும்... 

வெல்ல பாகு சூடானவுடன், அதில் அரிசிமாவு கலந்து, மேலே சொன்ன எல்லாத்தையும் போட்டு கலந்து, பிடித்து... வாழை இலையில் சுற்றி இட்லி குக்கரில் 20 நிமிடம் வேக வைத்து சூடாக பரிமாறவும்... மேலே 1 ஸ்பூன் நெய் ஊற்றி பரிமாறினால்... உங்களுக்கு ஒரு வில்லை கூட பாக்கி இருக்காது.....

Veg-Methu Pakoda

Recipe for Methu Pakoda 
Posted by Swaminatha Sharma on 06/01/2016

Grate cabbage, beans, carrot, cauliflower. Finely chop coriander leaves, curryleaves, spinkle asafoetida, chilly powder, salt, 1/2 cup besan flour, 3 tsp rice flour, 3 tsp corn flour and mix well.. Add 2 tsp of oil and mix well again. Now add water to your required consistency and make deep fry in oil.. serve hot with Coconut chutney... goes well with Ginger tea

Dhal Batti

Stuffed Dal bhaati 

Posted by Annapoorani Ganesan on 30/12/2015

Ingredients

Wheat flour 1 cup

Suji 1/4 cup

1/8 tsp baking soda

oil or ghee 2 tsp

salt to taste

for stuffing

2 small potatoes

green chilli (chopped) 1

green coriander chopped

green peas 2 tsp

red chilli powder 1/2 tsp

dania powder 1/2 tsp

ginger ( grated) 1/2 tsp

jeera 1/2 tsp

amchur powder 1/2 tsp

haldi powder 1/2 tsp

oil

salt to taste

Method

Add suji,salt,carrom seeds and baking soda into the wheat flour.  Add half quantity of ghee and keep rest for greasing.  Mix all ingredients and knead the stiff dough by adding water little by little.  Don't knead the dough very soft.  Keep aside for 1/2 an hour for fermenting.  (I used 1/2 cup water for kneading.)  Now prepare stuffing.  Heat oil in a pan, add jeera, hing,green chilli, ginger, haldi powder, daniya powder, boiled peas and saute for 2 min.  Mash the potatoes and add to the pan.  Add amchur powder, chilli powder and salt.  Mix well and mash together.  Divide into small equal balls.  Now take the dough and knead once again.  Divide into six equal balls.  Take a ball and spread flatten or cup shape and fill the stuffings and seal it on all sides properly.  Grease a baking tray with ghee.  Place all the bhaaties on it by giving some space.  Brush them with ghee.  Preheat the oven at 230°C.  Place the bhaattis on the tray and keep in on the middle rack.  Set the oven at 230 on covection mode.  Bake for 10 to 14 min( until turn brown)  Break and dip the hot bhaaties in ghee and serve with cooked mixed dal.  Note : If you want less ghee, you can brush some ghee over the bhaaties and serve with dal.

Method without oven

Heat a heavy bottomed pan.  Place a strainer inside it. Grease the strainer with oil.  Arrange bhaaties on the strainer..  .Cover the lid and maintain the heat at medium low flame.  After 15 minutes open the lid and turn the bhaaties using a spoon or fork.  Keep turning after every 10 minutes.  After 30 - 35 minutes bhaatieswill brown up and you will notice cracks all over the bhaaties.  To see if it's fully cooked - open up a bhaati and it will be all cooked inside. If the dough is still gooey on the inside it means bhaati is not cooked, return it to the pan and cook for another 10 minutes.  Drizzle ghee over it and enjoy with dal.

Recipe for Dhal
Ingredients: 
½ bowl toor dal
¼ bowl moong dal (with skin)
¼ bowl chana dal
1 big onion
2 tomato
1 tea spoon ginger garlic paste
1 tea spoon chilli powder
1 tea spoon coriander powder
½ tea spoon garam masala
Salt as per your taste
To Temper: 
1 table spoon ghee
1 bay leaf
1 tea spoon jeera

Method for Dal :  Wash all pulses and cook in pressure cooker for 2 whistles in medium flame.  To prepare for temper, heat ghee in Kadhai and temper with the items mentioned above.   Add ginger garlic paste and finely chopped onion and sauté until transparent.  Add chopped tomato and sauté and add all spices mentioned in the ingredients.  Add salt and mix well.   Let it cook in medium flame until tomato becomes soft and oil oozes out.  Add cooked dal and boil it for 2-3 minutes.  Switch off the flame, garnish with fresh coriander and your dal is ready.

Air Fried Aloo Tikkis

Air Fried Aloo Tikkis 
Posted by Anuradha Prasanna on 23/12/2015

INGREDIENTS 
Potato: 500gms
Corn Flour: 4tbsp
Green Chilli: 1small
Coriander Leaves: 1tbsp
Red Chilli Powder: 1tsp or more according to your spice 
Garam Masala Powder: 1tsp
Jeera Powder: 1/2tsp
Amchur Powder: a pinch
Salt to taste
Oil to make the balls into Tikkis and coat the Airfryer

METHOD
Boil the potatoes to hard and soft texture and peel it off.  Now in a bowl, grate or mash the potatoes with your hand add all the powders mentioned except oil and make soft dough.  Separate into equal balls and start making Tikkis by applying oil to your palms, so the Tikkis gets coated with oil evenly.  Make Tikkis and keep aside.  Pre-heat the Airfryer 200C for 5mins.  The coat the Airfryer basket with oil and place the Tikkis into it according to the space.  Fry it at 200C for 15 mins first and see if the Tikkis are crispier or fry it again for another 10 mins more.

(Or)  You can shallow fry the Tikkis in stove top too using a Pan.  Enjoy your hot Aloo Tikkis with Tomato Sauce or make Tikki Chat.

Soft Bread Bonda

Recipe for Soft Bread Bonda...

Slice 2 onions, chop coriander leaves and curry leaves. 
Add 1/2 of Dhal Flour, Maida and Rice flour... 
Add 4 nos of bread slices into pieces and 
add chopped 2 nos of green chillies. 
Now add little asafoetida (Optional)2 tsp of Oil and mix well... 
Add water to bonda consistency and deep fry in oil in medium flame until the inners are cooked well... 
Your soft Bread Bonda is ready in 10 mins.. 
Serve hot with French Onion Soup....!!!

Panneer 65

Posted by Muralidharan Varadharajan on 20/11/2015 @ Aaharam

Panneer dry 65

Cut panner in to small square pieces and dry them for half an hour.  Grind two pieces of green chilly, ginger, garlic and pour in to a bowl add half cup maidha, quarter cup rice flour, one spoon corn flour, one spoon kashmir red chilly powder taste to salt., pinch of garam Masala, pour little water mix it well and add all the pieces of panneer in to the bowl and mix the gravies r spread in to the panneer and keep them half an hour for the essence of paste mixed with panneer

Keep a kadai with sufficient oil, once the oil get heated put the panneer one by one and fry them for five minutes.  Garnish the panneer with fried golden colour finely cut onion pieces and curry leaves.  Keep them in smaller quantity with four or five plates and serve one by one plate, because being the softness and tastes of panneer first batch of your family members will close every thing, remaining persons r also enjoy the beautiful panneer 65