Mini Idli Pepper Fry

Ingredients:
Mini idlis - 30
Onion - 2 (medium - chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 tsp.
Green chilli - 2 (chopped)
Pepper powder - 1 tsp.
Turmeric powder - ¾ tsp.
Curry leaves - 4
Salt
Oil


Method:
Heat oil in kadai. Add onion, green chilies, garlic & ginger paste one by one and fry.
Add turmeric powder and salt. Mix well.
Add the mini idlis and toss well.
Add pepper powder and curry leaves. Toss again.
Serve hot.
Recipe Source: R.S.R.C.

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Gulab Jamuns-ICC

This is the first time I’ve taken part in the “Indian Cooking Challenge” (ICC). I used 2 liters of full cream milk. I got 1 ¼ cup of khoya in 3 ½ hrs. For sugar, I used 3 cups and water 3 cups. And guess what, I made this on Aishwarya Rai Bachan’s birthday.

Ingredients:
Jamun:
Khoya/khova/mawa - 1 ¼ cup
Maida - ¾ cup
Cooking soda - 1 pinch
Ghee (for deep frying)

Sugar syrup:
Sugar - 3 cups
Water - 3 cups
Rose essence - few drops
Saffron strands - 1 pinch (didn't add)
Cardamom powder - 2 pinches

Sugar syrup method:
Melt the sugar in water and let it boil till the syrup is sticky.
Remove from heat.
Add the cardamom powder and saffron strands.
When the sugar syrup is warm, add the rose essence.

Jamun method:
Sift maida with cooking soda for 2 times.
Mix this with khova and knead it into a dough.
Divide them into small balls without any cracks.
Cover the balls with moist cloth without touching the balls.
To avoid the cracks, wet your hands with ghee and roll the ball with the hands.
Heat the ghee in a wide sauce pan (or oil).
Now add the balls and fry them in the low-flame level (5 balls in each batch).
Stir the ghee or oil with a slotted spoon without touching the jamuns which means swirling the ghee or oil without tossing or turning the jamuns.
Fry till it turns light brown color and keep it on a kitchen towel paper.
Continue the same with other balls.
Now add these jamuns in the syrup and let them soak for a few hours.
Enjoy.


The Khova:

I stopped at this stage (khova/khoya). My shoulders were paining and my poor @$$ got numb sitting on the kitchen-counter top while stirring this from 8:45 am to 12:15 pm! AAH! I didn't move out of the place even a millimeter to avoid the milk burning! But it was worth it as the jamuns got over in 2 days. They melted in our mouths when popped in...

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Chinese Scallion Pancakes

This is a very simple snack. I got the recipe from here. I made a few changes as yeast water was enough for me to knead the dough.

Ingredients:
Maida - 1 ½ cup
Yeast - 1 tsp.
Sugar - 1 tsp.
Scallions/spring onions - 2 (chopped)
Salt (to sprinkle)
Oil - 1 tbsp. + to fry the pancakes

Method:
Dissolve the yeast in warm water with sugar.
Add this water to the sifted flour and knead it into a dough.
Add 1 tbsp. of oil and knead again.
Cover and keep it aside for 2 hrs.
Knead and divide them into equal sized balls.
Flatten the ball into a circle.
Brush with oil on the circle, then sprinkle little salt and scallion pieces.
Roll up the circle.
Roll into lengthwise like a spiral.
Flatten them again.
Pan fry on both sides with a little cooking oil till it becomes golden color.
Proceed the same with the remaining balls.
Enjoy with or without any side-dish.

Sent off to "It's A Vegan World: Chinese" hosted by Vaishali.

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Fish/Meen Puttu & a Thali

Whenever I prepare this dish, I‘m too lazy to peel off the skin and bones of the fish. Puttu is usually made with sura (shark). Being a selective eater (before), I didn’t use shark, so I replaced it with pomfret (sometimes I prepare it with big red snappers). You can also add coconut, pepper powder or red chili powder. Instead of adding pepper powder, I added red chili powder to ensure that my family would eat it .Nowadays, I’m a vegetarian and I don’t eat chicken or fish. Not even eggs. I prepared this dish for my family, they enjoyed it very much and as for me, I had to eat curd rice & pickle. :(

Ingredients:
Pomfret - 3 big (cut into medium-size)
Onion - 2 Medium (chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 ½ tsp.
Green chilies - 3 (deseeded and slit lengthily)
Red chili powder - ¼ tsp.
Turmeric powder - ¼ tsp.
Fennel seeds - 1 ½ tsp.
Salt
Curry leaves - 6
Coriander leaves - few
Oil

Method:
Steam the fish. Remove the skin and bones.
Flake it with the help of a fork.
Heat the oil and add the fennel seeds.
When the seeds start to twist the body, add the onion and fry.
Add the ginger, garlic and green chili. Fry.
Add the shredded fish and mix.
Add the turmeric powder, red chili powder, salt and mix.
Fry for few minutes till dry (I like to fry till it becomes crispy).
Finally add the curry leaves and coriander leaves and mix.
Enjoy with meen kozhumbu.

Thali

Chicken Jalfrezi
Chicken Kurma/Korma
Meen Puttu
Rice
Pulka roti

This thali goes to 'Monthly Mingle: Brunch' event hosted by Meeta K.

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Chicken Kurma/Korma

I made some slight variations by adding a few drops of lemon juice instead of those fat, juicy tomatoes.

Ingredients:
Chicken pieces - 750 gm.
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilies - 5 (slit lengthily)
Chili powder - 1 ½ tsp.
Coriander powder - 3 tsp.
Turmeric powder - ½ tsp.
Salt
Oil
Lemon juice - a few drops
Fresh coriander and mint leaves to garnish

Whole Spices:
Cinnamon - 1 stick
Cloves - 2
Cardamom - 2 (crushed)
Bay leaves - 2

To grind:
Grated Coconut - from ½ a coconut.
Cashew nuts - 10 (Soak in hot water for 20 minutes)
Poppy seeds - 1 tsp. (soak in hot water for 10 minutes)

Method:
Heat oil in pan. Add all the whole spices and let it jump.
Add onions and fry till golden color.
Add ginger and garlic paste and fry.
Add green chilies and sauté for a minute.
Add red chili powder, coriander powder and turmeric powder. Mix well.
Add chicken and sauté.
Now add 2 cups of water and salt. Let it cook by covering it with a lid.
Meanwhile grind coconut, poppy seeds and cashew nuts into a paste.
Once the chicken is fully cooked, add the ground paste and mix well.
Let it cook in low flame for 2 minutes. Remove from heat.
Garnish with coriander and mint leaves (which I didn’t add).
When you serve, add the lemon juice and mix well and serve.
Serves as a good side dish for rotis and chapthis.
Recipe source: Replacement with lemon juice from my husband's own recipe collection.
Note: Instead of lemon juice you can also add tomatoes.After frying onions add tomatoes and continue the method.

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Chicken Jalfrezi

This is my version of chicken jalfrezi.

Ingredients:
Boneless chicken - 500 gm
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste- 1 tsp.
Green chili - 4 (cut lengthily)
Tomato puree -1/3 cup
Tomato ketchup - 1 tsp
Capsicum - 1 (chopped)
Curry powder - 1 ¼ tsp.
Chili powder - 1 tsp.
Turmeric powder - ¼ tsp.
Coriander leaves and ginger juliennes to garnish.
Oil
Salt

Method:
1. Heat oil in a non-stick kadai and add onions. Fry till they turn to a golden color.
2. Add ginger and garlic paste one by one and fry for a minute.
3. Add green chilies and fry till they turn soft.
4. Add tomato puree and sauté till they become dry.
5. Add chili powder, turmeric powder and mix.
6. Add chicken and fry for 2 to 4 minutes.
7. Add curry powder, tomato ketchup and mix well.
8. Add ½ cup of water, salt. Cover and cook.
9. After few minutes remove the lid , add capsicum pieces and sauté till dry.
10. Garnish with coriander leaves and ginger juliennes.
11. Enjoy with rice or naan or roti.

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