Saturday, June 26, 2010

RARA Chicken

Today I going to share with you some non-vegetarian dish. This is something new (at least for me)..I don't know how many of you are heard of this delicious chicken dish- "RARA Chicken". When I get this recipe idea I was wondering about its name. I started searching about it and finally got that it is a punjabi cuisine(rara means dry in punjabi) and it is the dry form of chicken curry.. However when I prepared the dish, it didn't come out as dry as I thought. But it was tasty :). I can gurantee that this is a very tasty chicken dish but it's preparation is not that easy.. if u have time then only start preparing this.. best combo with chapathi and fried rice.
When I asked my hus about this name, he told me that he never heard about such a dish and advised me to be careful while trying these kind of unknown dishes. But after tasting my new dish he said: "Kollallo, oru variety chicken curry koode kittiyallo.. ( one more variety  chicken recipe). I was too happy because it was worth my effort and got a new delicious dish.. (Thankful to chef Lakshmi).
About the recipe: As I mentioned earlier it is not an easy task but not that complex/difficult.. We have to combine so many things together to prepare this delicious curry. The easy part is Phase 1 - "cooking the onion and ggg". Do not add more than two cups of water for cooking the ingredients.. If u r feeling the water is less, just add some water during grinding. Be careful while frying the onion and ggg's in Phase 3. The onion get burn very easily.. Do not add the burnt onion to the curry, it spoils the entire curry. Fry the ggg and onion separately. Cut the onion into very small pieces for frying. Use enough oil for frying otherwise it will take long time to get the onion to fry.
In the last phase just use paste of 4 or 5 cashew nuts.  if u use more cashews add more red chilli as well: otherwise the chicken curry have sweet taste.
Ok let me share the details of this recipe.Try it, sure ur loved ones is going to love this dish .
For Phase1
Ginger:medium size
Garlic: 5 pods
Green chili: 3 nos
Onion: 1 medium
Tomato: 1 no
Turmeric: 1/2 tsp
Redchili Powder: 1 tsp
Coriander Powder: 1/2 tsp
sallt :to taste
water: 1-2 cup
For Phase2
Chicken:1 pound
For Phase3
Oil:1/4 cup
onion: 1 medium
Ginger: 1 medium size
Garlic:5 pods
Green chii: 2 no
For Phase4
Oil: 1 tbsp
Red chili powder/Kashmiri chii powder:11/2 tbsp
Ground cumin: 1/2 tsp
Kasoori methi :1 tbsp
Garam Masala: 11/2 tbsp
Tomato:1 no
Cashew nut:3-5 nos
water: for soaking the cashews
coriander leaves:some
  • Crush the ginbegr garlic and green chili.
  • Cut the onion into small pieces
  • Cut the tomato into 8 pieces
  • Cook the ginger garlic green chili onion tomato along with turemric powder chili powder coriander powder and salt.Add 1-2 cups of water.Cook it for 10-15 minutes in medium heat.Close the pan and cook it.
  • Let the cooked mix to cool down.Once it cooled make a nice paste of the cooked mix using a mixer
  • Cook the chicken with the grinded mix until the chicken is well cooked.Add water as much required
Phase 3: 
  • Cut the ggg and onion into very small pieces.
  • In another pan heat oil.fry the  GGG until nicely fried .
  • Fry the onions until crispy.Fry the ggg and onion seperatley.
  • In the same pan take the 1 tbsp oil(if excess oil is there transfer them into other container) add the kasmiri chili powder ,ground cumin,kasoori methi and garam masala..saute for 30 seconds
  • Add the sliced tomato into it saute for 1-2 minute.(Keep the heat level low)
  • Add the cooked chicken with gravy into the frying oil. Mix all together.
  • Add the Fried onion and gggs.
  • Change the heat level into medium.cook the chicken for 3-5 minute.
  • Make a nice paste of soaked cashews and add the cashew paste into the boiling chicken curry. Mix Well and just heat it for 30 seconds
  • Garnish with some coriander leaves.
The delicious Chicken rara is ready .Have it with fried rice.
Cook's Tip
  • Do not add more than 2 cup of water for boiling the mix in phase1.
  • ''ggg is ginger garlic and greenchili.
  • Adjust the spice level according to your taste.
  • Do not overcook the chicken in phase 2
  • Be careful while frying the onion.If u r burn the onion while frying, it spoils the entire taste
  • In the last step just mix all the ingredients and then just heat it. No need to boil the curry..
  • According to ur taste u can use more cashews. You can use some cream for making the paste of the cashews. It ill give a nice flavor.

Monday, June 21, 2010

Ridge Gourd/Luffa squash Chutney/ Peechinga Chammanthi/

Today I am going to share with you a simple vegetarian recipe: A special  chutney. We can prepare chutney with different vegetables. Here i used the   Ridge-gourd ,its also known as Luffa squash.
Wiki says the Luffa squash is commonly known as ridge gourd and is called tauri 'توری' in Urdu, "bhol" in Assamese, turai or tori (तोरी) in Hindi, parteek (कारी) in Nepali, jhinga in Bengali, janhi in Oriya, gisoda or turiya in Gujarati, Beera kaya (బీర కాయ) inTelugu, heeray kayi in Kannada, peechinga (പീച്ചിങ്ങ) in Malayalam, dodaka (दोडका) or Ghosavala (घोसावळं) in Marathi, Ghosale in Konkani,Peerkankaai (பீர்கங்காய்) in Tamil, wetakolu in Sinhala, mướp in Vietnamese language, patola in Tagalog, kabatiti in Ilocano, susemi  inKorean, hechima in Japanese, and pitulo in Padang or Minangkabau, gambas or oyong in Indonesian language or koinkon in Yoruba language.
I haven't seen this vegetable in my native place but it is a commonly used veggetable in Karnataka. They prepare lots of different curries using this ridge gourd. When I mentioned about this vegetable, My hus told me that people usually use this one (dried version) for making bath scrubber..not for cooking. Even when I talk to Amma, she also told me about the scrubber. (It is a very natural one and good for the skin too.If you are interested, visit here  to get the details of making the scrubber from this squash).Then I came to know this is one of the popular ingredient for the Kerala Shrimp Curry (Konchu Theeyal) (I will post this recipe soon).
Recently my friend told me about the variety of dishes with this ridgegourd and i saw many varieties from my fellow bloggers too. She told this one is good for chutney as well. So I decided to prepare its chutney for  Dosa . Yea,it taste really delicious as good as the coconut chutney . We really enjoyed having this veg-chutney. I just prepared the potato podimas too. All came together as a nice combination.
It is one of the easy to prepare and tasty dish.About the preparation of this chutney, Usually we have to take out the seed from this veggie for cooking.For this chutney preparation i didn't do it.and also i just added some cashews too. But be not add more cashews, it will make the chutney so sweet..You can even add the peanut instead of cashews..try both version. 
OK, Let me share the recipe of this tasty chutney.
Ridge gourd: 1 medium size
Tomato: 1 small
Green chili: 1 no
Cashew nut: 3 nos
Ginger: 1 small piece
garlic: 2 pod
Onion: 1/4 of the medium onion
Tamarind: small piece
salt : to taste
Ground cumin:1/2 tsp(optional)
Coriander leaves: some
For tempering
Mustard seed: 1 tsp
Oil: 1 tbsp
Spilt urad dal:1 tsp
Red chili: 1 no
Curry leaves: 1 sprig
  • Peel off the Ridge gourd's skin and cut them into medium sized pieces. 
  • Cut the tomato into 8 pieces.
  • Slit the green chili, Dice the onion and crush the ginger and garlic.
  • Chop the coriander leaves
  • Heat 1/2 tbsp oil in a pan
  • Add the cashews followed by ginger, garlic and green chili. Sauté for some time
  • Add the Onion,Tomato ,Ridge gourd, tamarind and ground cumin. Don't forget salt.Mix well. Close the Pan and cook the vegetables for 5-7 minutes for medium heat.
  • Add the coriander leaves once the veggies cooked nicely. Let the mix to cool (5-6 minutes)
  • Grind the cooked veggie mix using a grinder or mixer. Make a nice paste. Do not add water. 
  • Heat 1/2 tbsp of oil .add the mustard seeds. Once the seeds started spluttering add the split urad dal,red chili and curry leaves..Saute for 30 seconds
  • Add the grinded mix to the seasoning .mix well..Add some coriander leaves .
The delicious Chutney is ready to have.Have it with dosa or idly.Here i prepared the potato podimas too .Really a best combination  for Dosa or Idli.Enjoy..
Cook's Tip
  • Do not add water for cooking the ridge gourd.while cooking the vegetable itself produce more moisture
  • Do not add more tomato  or tamarind.just use a small amount of tamarind
  • Cumin gives nice taste if u like u can use it otherwise just discard it.

Thursday, June 17, 2010

Vadai vadai -Uzhunnu vadai Parippu vadai Ulli vadai/Lentil Donut Dal Donut Onion Donut

Today I am going to share with you guys some snack items. That is none other than everyones favorite snack:Vadas.Uzhunnu(Urududal) vadai (Lentil Donuts) Parippu vadai (Dal Donuts) and Ulli vadai (Onion Donuts) . Our favorite one is uzhunnu vadai. So i  thought i can start with the  uzhunnu vadai recipe.

I think these vadai always bring all of us to 2 places - tea shop ( chayakada) and railway station .In train we can always hear the tea selling guy's voice as vadai vadai. and whereever we go we can see one or the other tea shops.All tea shops (chayakada) in India always have anyone of these vadas..some of them carry all these vadas. I do remember, during my school days we had tuition classes at early morning. So father used to drop me at the bus stop where there was a tea shop. I always liked to watch the activities happening arround that tea-shop. The teashop uncle would  be busy with preparing tea for customers and the newspaper boy would be there setting up the daily new papers for distribution. Also, there would be around 5-10 middle aged people in the shop having their morning tea and reading and talking about the news. I always enjoy watching those things. My father also join with them and enjoy the talk. During exam time I would be so tensed and even at the bus stop I would be reading the book (last moment study doesn't mean anythng but for our own satisfaction)..but the routines at the tea-shop would be as usual..That time I always complained to mom: "Amma, I want to be like father because he doesn't have any exam tension and he always enjoy chatting with friends at the tea-shop but I have exam tensions and have  to study that is so sad..". Mom always consoled me by saying: "Study-time is the best time in life and you don't have any other responsibilities other than just studying..." Yes that is really true. When I was writing about the vada recipes all these memories came to my mind so just write down thats all.
Ok let me tell about the cooking procedure of vadas.All these three vadas are very delicious and have unique taste.I always felt the parippu vada is so easy..because the uzhunnu and ullivadai needs to be in the right consistency then only we can get the right shape and taste..First few times I hardly prepared these vadas with proper shape. What i used to do was just prepare with some shape not perfect anytime..Even though it tasted like vada but looked like something else. For getting right shape just make the batter in right consistency without adding too much water. But we can't grind the urdu dal without adding water. so just sprinkle some water and make the paste then add the onion and green chili pepper and curry leaves. If u can't make it in right shape leave it just make small balls and fry it thats also taste good.About the ulli vada,the cooking style is different in my place and mil's i added my amma's & mil's recipe. my mom prepare it in a simple i prepare both. i am sharing both their recipes .both tastes too delicious.So first i can share the uzhunnu vadai recipe..thats my husband's favorite.Ok let me start with our favorite vadai.
1.Uzhunnu Vadai (Lentil Donut/Urad Dal Fritters)
Split uraddal: 1 cup
Water: for grinding
Pearl onion/Red onion:10 nos/ 1 small
Green chili: 2 no
ginger:1 small size
Curry leaves: 1 spring
Pepper corns: 10 nos(optional)
salt : to taste
  • Soak the dal for 1-2 hour.make a nice paste of the soaked dal by adding very little water and enough salt
  • chop the pearl onion/red onion,green chili,ginger nicely.
  • In a bowl mix the grinded dal with chopped chili, onion ,ginger and curry leaves.
  • Take a small quantity of the vada mix and apply some oil on the palm,transfer them into the palm  and press and shape it using fingers.
  • Dip the first finger in water and make a hole in the shaped vada mix.Repeat the same steps with  remaining dalmix. 
  • Heat oil in a pan.just drop the shaped mix into the heated oil and deep fry until the vadas get nice brown color.Change the side accordingly.
  • Transfer the fried dal vadas into the kitchen tissues that way u can avoid the excess oil on it.
The delicious vada ia ready.Have it with hot tea
Cook's tip
  • Do not add more water while grinding the dal.
  • The mix should be in right consistency otherwise the vada will be so thick.
  • If u like u can add peppercorns otherwise just discard it..
  • According to your taste add more green chilies.
2.Parippu Vadai(Dal Donuts/Dal Fritters)

Very easy to prepare one..I always prefer this one because of its easiness and taste.Here i used the Channa dal too..Usually this vada is prepared with Toor dal only.. if u like u can add the channa dal ..both ways it taste delicious.
Toor Dal/thomara parippu: 1 cup
channa dal: 1/4 Cup(optional)
Red onion: 1/2 portion
Green chili: 1 no
Ginger: small size(optional)
Oil : for frying
salt: as required
water: for grinding

  • Soak the dals for 4-5 hours.Drain them using a strainer.
  • Chop the onion green chili and ginger.
  • By adding very little water grind the dals..Make a coarse paste only.
  • Combine  the chopped onion,green chili ginger  curryleaves and  the grinded dal. mix all together
  • Make medium size balls from the dalmix,just  apply some oil on the palm. place the dal mix on the palm  and shape it using your fingers.just keep them in  a plate..Repeat the same steps with  remaining dal mix.
  • Heat oi in a pan.once the oil get heated drop the vada into the oil.
  • Fry until getting nice brown color.change the side in between 
  • Transfer the fried dal vadas into the kitchen tissues that way u can avoid the excess oil on it.
The Delicious vada is ready to have.Have it with tea.
Cook's tip
  • Make a coarse paste of dals.otherwise  u won't get the right taste and shape.
  • if u like u can add some chili powder instead of green chili..
  • I used the red onion..u cn use pearl onion too.Pearl onion will give good taste.
  • Do not grind the onion and chili with the dal.but u have to chop them nicely.
3.Ulli vadai(Onion Donuts/Onion Fritters)
Ulli vada is different in southern part and northern parts of kerala...this is northern kerala style ulli taste really good.
Maida/All purpose flour: 1 cup
onion: 2 medium sized
Green chili: 2 nos
baking powder: 1 tsp
curry leaves: 1 spring
salt: to taste
water: enough
  • Mix maida, salt and baking powder by adding little amount of water and salt.
  • Chop the onion and green chili  nicely.
  • combine the  chopped ingredients with the maida mix.mix well and make a dough with the consistency in between chapathi dough and the dosa batter.(neither dry nor watery)
  • Keep the dough for 45 minutes-1 hour.then only u can use the dough for the preparation otherwise vada won't puff up.
  • Make medium size balls from the dough,just  apply some oil on the palm . place the dough balls on the palm and shape it and then dip the first finger in water and make a hole in the center ,keep the shaped vadas in  a plate.Repeat the same steps with  remaining dough.
  • Heat oil in a pan.fry the vadamix in hot oil..fry until both sides became golden color and crispy.
  • Transfer the fried vadas into the kitchen tissue so that u can drain the excess oil.
The delicious Ulli vada is ready to have have it with hot tea.
Cook's Tip
  • Keep the knead flour for 45 minutes-1 hour then only it will be good for use.
  • Chop the onion very nicely otherwise u can't make the vada into the right shape.
  • Do not add excess water for mixing the apl flour.
4.Ullivada-2(Onion Donuts/OnionFritters)
Amma used to prepare the ullivada in this way.Southern kerala special ulivada.
Besan Flour: 1/2 cup-1 cup
Red chili powder: 1-2 tsp
Asafoetida:1/2 tsp
salt : to taste
Red Onion/White Onion : 1 medium sized
  • Mix the flour with red chili powder ,asafoetida ,salt .add very little water and knead the flour to make a  dough..but u do not make it as a chapathi dough.note that when you add onion, it will become more loose.So just make the consistency in between chapathi and idli batter..neither so thick nor loose
  • Slice the onion into very thin pieces.
  • Mix the sliced onion into the flour mix  very nicely.
  • Heat oil in a pan.Take very small quantity of the onion vada mix and drop them into the oil.
  • Fry them  until the vadas get nice brown color.Change the side accordingly.
  • Transfer the fried ulli vada into the kitchen tissues that way u can avoid the excess oil on it.
The delicious ulli vada is ready to have .have it with  hot tea
Cook's Tip
  • You can use white onion/Red onion.Red onion give more taste.Here i used White onion.(red onion was out of stock)
  • Do not add excess water while making the flour mix.
  • slice  the onion into very thin.otherwise it will take more time to fry as well as needs more oil too.
  • According to ur taste add more red chili powder.

    Sunday, June 13, 2010

    CabbagePayarThoran/Cabbage Mungbean stir fry with coconut

    Hello dear friends, hope all are doing good and enjoying the world cup.
    Today I thought i can share with you guys some vegetable recipe: A Thoran (poriyal) - stir fried vegetable with grated coconut. The vegetable I used here is "Cabbage". We always like to have the cabbage in combination with some vegetables. I used to prepare the cabbage and carrot thoran. But here I added "Mung bean" (payar) for this special tasty thoran....Amma used to prepare this thoran for us. My hus also likes this combination this thoran is one of the common one in our menu. The best combination is : This thoran with  rice and rasam. Sure it would be an awesome meal for u and ur family. Also you can have this with Chapathi (roti) or you can make  a sandwich with this thoran (if you are a sandwich lover).
    This is a very healthy dish and easy to prepare one too. For the best result u just soak the moong bean overnight and also make sure that the moong bean is not overcooked while cooking it in the pressure cooker. Just add very little amount of water.One more thing I want to mention here is that when I prepared this thoran I used to add a little amount of fennel seed. My hus really like the flavor of fennel seed. Sometimes I simply add this fennel seed with the crushed coconut mix other wise i crush the fennel along with the coconut mix. If u do not like the strong flavor of fennel, just add the whole fennel with the cocomut mix. Do not use fennel seed for all the vegettable thoran..i used this for cabbage,carrot, beetroot and bean varieties. Actually these veggies and bean with fennel gives nice aroma to the whole dish.Once the thoran is prepared just season it with mustard, dry-red chili and curry leaves.
    Let me share the details of the recipe.
    Whole moongbean: 1/2 cup
    Cabbage: 1/4 portion of the medium sized  one
    Turmeric Powder: 1/2 tsp
    Water: 1/2 cup
    For grinding
    Coconut: 1/2 cup
    Green chili/Red chili: 2 nos(here i used red chili)
    Fennel seed: 8 nos
    Cumin seed: 1/2 tsp
    Garlic: 1 pod
    For seasoning
    Oil: 1/2 tsp
    Mustard Seed: 1 tsp
    Red chili: 1 no
    Curry leaves: 1 spring
    • Soak the Mung bean overnight.
    • Grate the cabbage using a vegetable grater. It should grate the cabbage in thin slices.
    • Crush the fennel.cumin,red chili and garlic.If u are using the shredded coconut mix the crushed ingredients with the coconut..keep the mix aside.
    • In a pan, cook the grated cabbage along with turmeric powder and salt,just add a very little amount of water.Cook for 3-5 minutes in medium heat.(close the pan and cook)
    • Cook the moong bean and 1/2 cup of water in a pressure cooker until 1 whistle.Add some salt too.
    • Add the cooked moong bean to the cabbage and mix together and cook it for 2 minutes.
    • Add the coconut mixture to the moong bean cabbage mix. Stir well. Let it cook for 1-2 minutes in medium heat.
    • Heat oil in a pan.Add the mustard seed.once the seeds started spluttering add the red chili and curry leaves
    • Pour the seasoning into the cabbage payar thoran..mix well
    The delicious Thoran is ready to have..enjoy it with Rice and rasam

    Cook's Tip
    • Do not add more water for cooking the moongbean.
    • Just presuure cook until one whistel.If u overcook the bean the taste and texture of the dish would be spoiled 
    • Do not chop the cabbage, just grate it..
    • If u like u can use green chili insted of red chili.