VAZHAPPINDI THORAN

Ingredients :

Banana Stem : 1/2 Cup
Coconut        :1/4 Cup
Kasmiri Chilli :2
Curry Leves  : 4 to 5 nos
Garlic : 2 nos
Turmeric Powder :1/4 tsp
Salt
Mustard Seeds 


Heat Oil in a pan add mustard seeds and let it splutter.  Add  Crush Coconut with  Garlic and Kashmiri chilli  and add it  to the pan  fry for few minutes .Add the chopped banana stems,Turmeric Powder and salt .Stir Well and slow down and cook it for 5 Minutes

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NAVARATNA KURUMA

The Navaratna (nine gems) kuruma uses nine different veggies, fruits & nuts and basically this is a Mughlai dish.

Ingredients

 Boiled Vegetables                                       -2 cups

(potatoes, carrots, green peas, french beans, cauliflower, capsicum, bottle gourd, cluster beans)

Grated paneer                                             -100 g
Tomatoes                                                    -2
Grated onions                                             -2
Ginger Garlic  paste                                     -1 ½ tsp
Salt                                                             To Taste
Turmeric Powder                                        -1 tsp
Red chilli powder                                        -1 ½ tsp
Coriander powder                                      -1 tsp
Garam Masala Powder                              - 2 tsp

Pepper powder                                          - 1 tsp
Fresh Cream                                              -2 tbsp
Vegetable oil                                               -3 tbsp
Ghee                                                          -1 tbsp
Milk / water                                                -1 cup
Dry fruits (cashew nuts, raisins)                   -¼ tbsp
Coriander leaves for decoration

Preparation

Prepare the tomato puree by boiling the tomatoes, remove the skin and grind it well without water.   Fry the dry fruits (raisins and cashew nuts) in one table spoon ghee and kept aside.  Saute the finely chopped onion and ginger garlic paste in a pan till it turns into brown.  Add salt, turmeric powder, red chilli powder, coriander powder, garam masala, pepper powder and fry for 2-3 minutes.  Add tomato puree and dry fruits.  Stir well and cook the mixture well.  Add water/milk and boil it make the gravy thick.  Add grated paneer and boiled vegetables to the gravy, cook for 5 to 7 minutes.  Put cream and chopped the coriander leaves on the navartna kuruma to decorate.

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CAPSICUM THORAN

Capsicum helps in curing many diseases that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.

INGREDIENTS:

• Capsicum(Small Pieces) - 2 nos
• Grated coconut - ¼ Cup
• Garlic - 2 nos
• Cumin Seed -¼ tsp
• Turmeric powder - ¼ tsp
• Mustard seeds - 1 tsp
• Red Chilly -2 nos
• Curry Leaves -few

Put Capsicum in a Bowl along with turmeric powder and salt  and cook 3 minutes in the microwave Oven  without water.Crush Coconut, Garlic and Cumin seed and add to cooked Capsicum and mix it well.Heat oil in a pan.Add mustard seeds and red chilli and let it splutter.Add Cooked Capsicum and Curry leaves.Stir well and slow down the flame and cook it for 2 mins

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MUSHROOM VINDALOO

Vindaloo , a hot and spicy dish from the Goa region of India, is of Portuguese origin. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos," which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar spices to evolve into Vindaloo. Though this is well known for meat (especially pork), we made it as a vegetarian dish using mushroom, hence the name Mushroom Vindaloo.

 

Ingredients:

Button Mushroom -250 gm 

Onion, finely chopped – 2 

Ginger Garlic paste – 2 

teaspoons. Turmeric Powder – 1

teaspoon Kashmeeri chilly – 6 Nos. 

Garam Masala Powder – 1 

Teaspoon Vinegar – 3 Teaspoons 

Tomato -1 

Sugar – 1 teaspoon 

 

Sauté one onion (finely chopped) in oil in a hot pan until it turns brown. Add the garam masala, Kashmeeri chilly, 2 teaspoon Vinegar, Turmeric powder into the onion and grind it well. Take the remaining chopped onion and sauté it in the oil for a few minutes. Add tomato pieces, salt and sauté until turns brown. Add the grounded masala paste. Roast it well, add mushroom, water and cook it. Add ginger garlic paste when it is half cooked. When it is fully cooked, add sugar and vinegar and mix well. 

Thanks to Mrs. Teena for her chicken vindaloo recipe.

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KADAI MUSHROOM

KADAI MUSHROOM MASALA

Ingredients:

500 gm mushroom
2 capsicum (one yellow and one green)
3 onion
4 tomato
pepper 10
Ginger Garlic Paste - 1 table spoon
2 green chilly
1 tsp salt
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp spice garam masala
4 tbsp Oil

Cut mushrooms& capsicum into cubes.
Finely chop onions and tomatoes. Grind green chilies.
Heat oil in a pan fry pepper, ginger garlic and chilly  paste and  then fry onions in it until it turns red.
.Now put tomatoes and fry until oil separates.
Put salt, red chilly powder, coriander and turmeric powder.
Now add mushrooms and simmer after adding 1/4 cup water.
Cook until mushrooms softens. Then cook capsicum in it for 2-3 minutes and remove it from the flame.

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CHANA MASALA

Ingriedients:


1 Cup Chana
3 tablespoons oil
Pinch of asafetida
1 teaspoon cumin seeds
1 tablespoon gram flour
1 large tomato
1 teaspoon ginger paste
1 teaspoon garlic Paste
1 teaspoon chopped green chilies
2 teaspoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chily powder
1 teaspoon salt
1/4 teaspoon garam masala
Capsicum in different colors: 1 Small Piece( to make the dish colorful)

Soak chick peas in water for overnight. Keep the chana in the pressure cooker and cook until its tender
Blend the tomatoes, green chilies and ginger to make a puree.Heat the oil in a saucepan. Add the asafetida and cumin seeds.After the cumin seeds crack, add the gram flour and stir-fry for a minute.Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
The mixture will start leaving the oil and will reduce to about half in quantity.Add the cooked chana and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.Press the chana with a spatula so they soften. Add the garam masala and cilantro. Let it cook for another minute.Garnish with different colour capsicum

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MURUKKU

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Ingredients: 3 cups rice flour 3 tsp. Urad dal flour 2 tsp. melted butter 1/4-1/2 tsp Asafoetida powder Salt to taste

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Mix all the ingredients in a bowl.Adding water little by little, form a stiff dough. use plastic sheet lightly brushed with oil/butter. Take a small amount of dough and place it inside the  murukku maker.Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment. Slightly rotate the maker round and round until you make a circle.that you would have to remove it from the plastic to your hands and then drop it into the hot oil.Now fry them until done - You can make it red, light brown or golden as per preference.

Courtesy to Chef In you

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