GREEN GRILLED GHEE CHICKEN


This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

SQUID FRY


Squid in seafood is good source of protein and

good cholesterol . Deep frying increases the bad

cholesterol levels,like fried calamari . When

cooked or baked the effects are vice-versa.So do

your check before cooking . Once in a way

having dishes like this is no sin,but considering

healthattacks it’s best to give prominence to

what you put on the table .

This recipe is boiled and stir fried with less oil.

An excellent side dish for any meal !

To the recipe now

INGREDIENTS

500 gm cleaned and cut squid

2 onions sliced

2-3 tomatoes

1/4 of a coconut

A little tamarind soaked in water ( size of

gooseberry) or kokum or vinegar

1 tbsp chilli powder

3/4 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp coarsely ground pepper

1 tsp cummin seed powder

1/2 tsp garam masala

1 tsp ginger garlic paste

Curry leaves

Salt to taste

2 tbsp coconut oil + a little butter or ghee

1 tsp rice flour ( to thicken )

1 tsp chilli powder (for cooking in pressure )

METHOD

•First cook the squid with 1 tsp chilli powder

and salt in a pressure cooker for 2 whistles.

•Allow the steam to release on it’s own.

•Heat oil in a kadai add curry leaves and

onions and sauté till light brown.

•Grind the tomato,tamarind and coconut

together,and add to the onions .

•Add in the rest of the spices and cook till oil

starts to separate .

•Add the cooked and strained squid ( reserve a

cup of the liquid ) and mix well.

•Next add the reserved stock with rice flour

and cook till thick mixing at intervals .

•Finally add a tsp of ghee or butter and remove

from fire .

Garnish with kasuri methi or curry leaves

•Serve!

SWEET ‘N’ SOUR BABY CORN


Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

APPLE CURRY


Boiled apple has numerous health benefits.

Keeping this in mind thought to make a curry

with the fruit.

We make fruit curries like mango curry,

ambarella ( Asian fruit)or June plum curries .

All these curries are suggested healthy , and in

addition to this you could try making apple

curry .

Pointing to a few health benefits of boiled apple

•Boosts immunity against cold and flu

•Lowers acidity,reduces inflammation

•Good for diabetic patients ……

So,do try this recipe and post in your comments

and suggestions!

INGREDIENTS

3-4 apples ( cored and cut into 4 )

6-8 cloves garlic

Small strip of rampe( pandan leaf)/lemon grass

1/2 tsp mustard

1/2 tsp fenugreek seeds

1-2 dry chillies

Few curry leaves

1/2 tsp peppercorns

1 tsp chilli powder

1 tsp Kashmiri chilli powder

2 tsp coriander powder

1 piece cinnamon

1/4 tsp garam masala powder

1 cup coconut milk

1/2 cup tamarind water / 2 tbsp vinegar

1 tsp sugar

2 tbsp coconut oil / any oil you use

salt to taste

Few curry leaves

METHOD

•Heat oil ,add cinnamon,rampe,mustard,

fenugreek, dry chillies

•Next add the Kashmiri chilli powder and salt .

•Immediately add the cut apples and garlic and

sauté for 5 minutes.

•Next add the rest of the spice powders,and

mix.

•Add tamarind water,sugar and cook till apples

are soft .

•Add coconut milk and cook further on a low

flame for few minutes .

•Curry should be thick

•Can be served with rice .

GINGER-MINT TOMATO JAM


This is a jam to be served with biriyani,or any

type of rice . After I innovated and tasted this

recipe only ,I thought it could be served with

even samosas, or used as a spread for wraps

or sandwiches.

I used to make this jam with tomatoes

alone,but today I wanted to make something

different.

So started with mint,ginger,and jaggery

( vellam) .

You could use brown sugar,country

sugar,or even sugar . Believe me your tastebuds

will have a feast.Awesome taste!

The ingredients are suited best for digestion!

To the recipe now

INGREDIENTS

4-5 tomatoes blanched,skin removed

A handful of mint leaves

2 -3 inch piece ginger

3/4 -1 cup vellam/ jaggery

Few cashewnuts

2-3 dates chopped

1 tsp Kashmiri chilli powder

1/4 tsp cardamon powder

1 tbsp ghee/butter

Salt to taste

METHOD

First grind the blanched tomatoes,ginger and

mint to a paste.

Heat ghee in a pan,add cashews,dates.

Sauté till cashews are light brown.

Add the paste with the rest of the ingredients,

and cook till thick .

This can be stored for a few days .Can be stored

in the fridge for more than a week.

Do try this recipe ,and post in your comments!

RAJMA KOFTA PEPPER CURRY


This is an awesome recipe to be served with

rice or rotis .Kidney beans or Rajma has loads

of proteins and many nutrients.

The same kidney beans may create anti-

nutrients if not cooked properly. Any type of

kidney beans has to be soaked overnight or 5-6

hours.When it comes to cooking ,it’s best done

in a pressure cooker .

Now to the recipe .

INGREDIENT

For kofta

1 cup rajma ( soaked overnight and cooked)

1/2 cup breadcrumbs

1 tsp chilli paste

1/2 tsp ginger garlic paste

Salt to taste

Oil for frying

METHOD

Blend the rajma coarse in a mixer,and mix with

the rest of the ingredients,and make koftas

( slightly flattened to shallow fry).

Shallow fry till golden brown and set aside.

For the gravy

INGREDIENTS

2 onions chopped fine

1 tsp ginger- garlic paste

2 green chillies slit

1 tomato chopped

1/4 tsp chilli powder

1/2 -3-4 tbsp pepper powder

1 tsp cumin powder

1/4 tsp.turmeric powder

1 tsp saunf powder ( perumjeeragam)

1 tbsp coriander powder

1 tsp amchur powder

1 tsp garam masala powder

1 cup thick coconut milk or cream

1/2 tsp mustard seeds

Few curry leaves

Salt to taste

METHOD

Heat 1 tbsp oil ( from the fried oil).

Add mustard seeds,curry leaves and cinnamon.

Add onions and sauté till translucent.

Next add the tomato,ginger garlic paste,salt ,

turmeric and cook till tomato is soft and well

blended.

Next add the rest of the spices and sauté for 2-3

minutes.

Finally add the coconut milk and allow to reach

a boil .

Add the fried koftas and simmer for 10 minutes

Garnish with coriander leaves or methi leaves

and remove from fire .

CHICKEN PALANDY


This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota

CUTTLE FISH FRY


Cuttle fish is one dish to long for , if done with

extra care . I have erred many times , in getting

the correct texture, but this recipe is perfect.

Even a beginner will not fail to get the correct

texture. So here’s to the failproof recipe.

INGREDIENTS

500 gm cleaned and cut cuttle fish

1 tblsp ginger garlic paste

2-3 slit green chillies

1 tomato

1 tblsp red chilli powder

1/2 tsp turmeric powder

1 tblsp coriander powder

1 tsp cummin powder

1 tsp pepper powder

1 tsp Kashmiri chilli powder ( for color)

Salt to taste

Curry leaves

2-3 tblsp oil

METHOD

Add the fish ,chilli powder, coriander,turmeric

powder,ginger garlic paste ,1/2 cup water,

tomato and pressure cook to 2 whistles.Let

steam release on its own.

Heat oil in a kadai/ wok and add onions and

sauté till light brown .

Add the cuttle fish ( water drained) with the

rest of the spices, and a little of the stock and

cook till semi dry .Remove from fire and serve.

QUICK RAW BANANA VADA


Yesterday I made raw banana Bajji ( valakkai Bajji).

Here’s the proof 🤪

To continue my story of on the spot innovation.

After making the fritters, there were leftover

marinaded banana slices.

I kept it in the fridge ,having an idea to make

some crispies out if it .While tossing the slices,

in the pan I changed my mind , broke in 2 slices

of bread and tossed with the masalas for few

seconds.

Then, I switched off the flame ,and thought for

a while how to make it interesting than a crispy

So let’s get to the recipe to know how…,

INGREDIENTS (makes 6)

1/2 of a raw banana slices marinaded in 1 tsp chilli powder,1/4 tsp turmeric,salt

3 slices bread

1 tsp ghee

1 onion chopped

2 green chillies chopped

A handful of chopped coriander leaves

A little water to moisten bread

1 egg ( vegans can opt out)

2 tblsp wheat flour

1/4 tsp garlic paste

A little oil to shallow fry

A handful of Panko crumbs or breadcrumbs ( optional)

Salt to taste

METHOD

Heat the ghee, and toss in the marinaded

banana slices, till brown .

Add the bread and mix in with the banana,and

toss for another 2-3 minutes.

Remove from fire.Sprinkle little water, on the

bread . Add the rest of the ingredients and

knead to get the consistency of a vada.

Heat oil in a shallow frying pan and fry these

vadas to a golden brown color.

I served it with South India’s dish ‘ Sambhar

Sadam ,valathandu chutney (banana stem) and

this cutlet. It was excellent!

Do try my innovated recipe , and post in your

comments and suggestions!