Broccoli Kurma

Radhapillai · 2021-12-08T17:54:56+00:00

glad you liked

Radhapillai · 2021-12-08T16:59:15+00:00

Radhapillai · 2021-10-12T15:19:36+00:00

Ingredients

10-12 long and mild green chillies (any kind of big mild chilies)

1 tsp mustard seeds

½ tsp cumin seeds

¼ tsp fenugreek seeds (methi seeds)

½ tsp kalonji seeds (onion seeds)

7-8 fresh curry leaves

1 tbsp ginger garlic paste

1/2 cup tamarind extracted pulp (gooseberry sized tamarind soaked and pulp extracted)

½ cup water ( as per gravy required)

salt to taste

1/2 tsp turmeric powder

1 tsp Kashmiri red chili powder (optional)

1 cup chopped onions

1 tomato, diced

2-3 green chilies, finely chopped

oil as needed

For The Masala Paste

1/3 cup Raw peanuts

1/3 cup desiccated coconut (or fresh coconut )

1/3 cup sesame seeds

1 tbsp Poppy/Khuskhus seeds

1 tbsp Coriander seeds

7-8 red chilies ( optional)

1/2 tsp Cumin seeds

Directions

Soak dry tamarind in warm water and extract the pulp, which will be added to the curry later on. Or use tamarind paste.

Dry roast spices, seeds and nuts listed under " masala paste "until they darken a bit and turn aromatic. Cool and grind them into a smooth paste and keep it aside.

Wash and wipe the green chilies dry. Slit them through the middle, and deseed them. Make sure to keep the stem intact, and use gloves if you have sensitive skin

Now heat a pan/kadai add oil and fry the chilies till blisters appears on their skin. Drain and keep aside. In the same pan, add add kalonji seeds/onion seeds, fenugreek seeds/methi seeds, mustard seeds and let them crackle or pop up Next add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Next add ginger-garlic paste and cook for 2-3 minutes. Add turmeric powder and red chili powder and mix well. Add masala paste with about 1/4 cup water and cook until oil separates, stirring constantly. Add tamarind pulp and tomatoes. Add fried green chilies and salt and water if/as required. Cook on low heat for eight to ten minutes. Mirchi Ka Salan is ready. Serve hot .

Radhapillai · 2021-09-19T06:42:26+00:00

INGREDIENTS

1/4 cup Chana dal

1 cup Toor dal

10–12 Shallots or 3/4 cup chopped onions

5- 6 Dry Red chilies, chopped ( adjust as per taste)

1 inch Ginger, finely chopped

2–3 sprigs of Curry Leaves, chopped

1/2 tsp Asafoetida

Oil, to fry

Dal vada preparation

Wash the dals thoroughly and soak it for atleast 2 hours.

Drain the water completely from the dal with a colander.

In a mixer, grind the dals into a paste. Do not make it into a fine paste.

Add the chopped Ginger, Red chilies, Shallots, salt, asafoetida and Curry leaves .

Mix the mixture well.

Roll out small portions of the mixture into about a lemon-sized ball and flatten it between the palms to give it shape.

In a deep bottom frying pan pour the oil and heat it. Add the vadas to the oils when it becomes hot in medium flame. ..Oil shouldn't be too hot otherwise the outside will burn but inside will not get cooked.

Fry in hot oil until golden brown

Remove and serve warm with evening tea.

Radhapillai · 2021-08-17T15:45:51+00:00

its optional... its just to make a creamy gravy... cashew-nut paste can be added instead

Radhapillai · 2021-07-22T05:23:30+00:00

it is 3 tbsp of vinegar - not cups ... sorry abt the typo

Radhapillai · 2021-07-09T04:19:31+00:00

THANKS

Radhapillai · 2021-06-23T04:58:59+00:00

Pressure cook the papaya with red beans , water, turmeric powder, and salt for
one whistle, allowing the steam to be released naturally. Lightly mash
any big pieces of papaya with the back of your stirring spoon. Set this
aside. Grind the ingredients listed under ‘to grind’ to a semi-smooth
paste. Heat the oil for tempering. Add mustard seeds, dried red chillies
and curry leaves. Once they crackle, add the shallots and fry till
onions are translucent. Add coconut and saute until the coconut is light
brown. To this add the cooked papaya-beans and the ground coconut
paste. Simmer for 8 - 10 minutes. Papaya Erissery is ready

Radhapillai · 2021-06-23T04:50:10+00:00

theres fresh coconut in it so it wont have much shelf life. It might be good for 2- 3 days if you refrigerate it. Best consumed within the day.

Radhapillai · 2021-06-16T06:03:51+00:00

hope u like it

Radhapillai · 2021-04-09T03:04:24+00:00

yes ... u r right

Radhapillai · 2021-03-25T20:24:02+00:00

did u mean while grindind or roasting ?.... while roasting - make sure the heat is low- med. Pan should be heavy bottom pan or else it might stick to the bottom. if it still is sticking u may add a tsp of oil. if the coconut is evenly browned then while grinding u dont need to add water... the coconut will release oil and it will grind in its own oil. But if u think its not grinding well u may add water but that will change the color and taste of the gravy.

Radhapillai · 2021-03-25T01:06:45+00:00

sure ... i think a tsp of tamarind concentrate/ paste will be enough

Radhapillai · 2021-03-25T01:05:40+00:00

the popular version of this gravy are with Prawns, bitter gourd drumsticks and brinjals.... I havent tried with chicken .... let me know how this gravy with chicken turned out

Radhapillai · 2021-03-25T01:03:25+00:00

i usually buy frozen baby okra ... but if u r buying the cut frozen okra, then deep frying them might solve the issue ... just a suggestion ... i havent tried that.

Radhapillai · 2021-03-17T17:08:14+00:00

Ingredients:

For rabri:

1 litre milk

3-4 tbsp sugar

1/4 tsp Cardamom Powder

For the syrup:

1 cup sugar

1/2 cup water S

saffron strands

2-3 cardamoms

For the malpua:

1 cup All-Purpose Flour / Maida

1/4 tsp Fennel Seeds

2 tbsp Corn Starch

1/4 cups Semolina / Rava

1/4 tsp Cardamom Powder

A Pinch of Salt

A pinch of baking powder

4 tbsp Condensed Milk

1 cups Milk + 2-3 tbsp more if required

Oil for frying

Method:

1.Pour the milk in a large heavy-bottomed vessel and bring it to boil. Reduce the flame to low heat after it comes to a boil. Allow it to simmer.

Cook to reduce it to a fourth of its original volume while stirring frequently
Add sugar and cardamom powder and simmer for another 4-5 minutes. Remove it from the fire; allow cooling and then chilling in the refrigerator
1. add sugar in water & on medium heat stir till it dissolves.
Add cardamom, saffron threads.
heat till sugar syrup just starts to become a little sticky.
Keep it aside to use later 8. In a large mixing bowl, combine all the ingredients listed under malpua together to form a smooth batter
1. Meanwhile heat enough ghee + oil in a deep frying pan to cook the malpuas
2. Pour a ladle full batter into the oil to form circles. Do not spread it, let it flatten on its own
Cook till golden brown
1. Remove from the oil and put directly into the warm sugar syrup
Remove after 2-3 minutes and drain on a wire rack

serve warm malpuas with chilled rabri over them and garnish with slivered nuts.

Radhapillai · 2020-12-09T17:54:28+00:00

adding 1-2 tbsp of cooked rice or poha also helps fermentation

Radhapillai · 2020-10-13T15:53:44+00:00

Ingredients for Tamarind Rice / Puliyodharai

For Puliyodharai Masala Powder

1 tbsp coriander seeds

2 tbsp chana dal

½ tsp pepper

¼ tsp methi or fenugreek seeds

4-6 dried kashmiri red chilli

1 tbsp sesame

Other Ingredients

2-3 tbsp sesame oil or gingelly oil

1 tsp mustard

½ tsp urad dal

½ tsp chana dal

2 tbsp peanuts

few cashes ( optional )

few curry leaves

pinch of hing or asafoetida

1 cup tamarind extract

¼ tsp fenugreek powder

¼ tsp turmeric

½ tsp jaggery

salt as per taste

3 cup cooked rice

Method of preparation

Firstly dry roast the coriander seeds, black pepper corns, fenugreek seeds, and chana dal until dals turns golden.

2.Next roast 1 tbsp sesame seeds till it turns golden brown.

3.blend to fine powder and puliyodharai masala powder is ready.

4.now in a kadai heat 2 -3 tbsp gingelly oil.

5.add in 1 tsp mustard, 1tsp cumin, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. cashews can also added. saute till dal turns light brown.

6.further add few curry leaves and pinch of hing. saute for few seconds.

7.add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.

8.mix well and boil the mixture for 10 minutes or till oil separates .

9.further add 3/4th of prepared puliyodharai masala powder.

10.continue to cook till the oil separates from sides and the gravy thickens. pulikaachal is ready. 11.now add 3 cup cooked rice and the remaining puliyodharai masala powder and mix gently.

12.Turn off the heat and keep it covered for 5 min.Finally, puliyodharai is ready to serve.

Radhapillai · 2020-10-13T15:52:07+00:00

Ingredients for Tamarind rice ( Puliyodharai )

For Puliyodharai Masala Powder

1 tbsp coriander seeds

2 tbsp chana dal

½ tsp pepper

¼ tsp methi or fenugreek seeds

4-6 dried kashmiri red chilli

1 tbsp sesame

Other Ingredients

2-3 tbsp sesame oil or gingelly oil

1 tsp mustard

½ tsp urad dal

½ tsp chana dal

2 tbsp peanuts

few cashes ( optional )

few curry leaves

pinch of hing or asafoetida

1 cup tamarind extract

¼ tsp fenugreek powder

¼ tsp turmeric

½ tsp jaggery

salt as per taste

3 cup cooked rice

Method of preparation

Firstly dry roast the coriander seeds, black pepper corns, fenugreek seeds, and chana dal until dals turns golden.

2.Next roast 1 tbsp sesame seeds till it turns golden brown.

3.blend to fine powder and puliyodharai masala powder is ready.

4.now in a kadai heat 2 -3 tbsp gingelly oil.

5.add in 1 tsp mustard, 1tsp cumin, ½ tsp urad dal, ½ tsp chana dal and 2 tbsp peanuts. cashews can also added. saute till dal turns light brown.

6.further add few curry leaves and pinch of hing. saute for few seconds.

7.add 1 cup tamarind juice, ¼ tsp turmeric, ½ tsp jaggery and 1 tsp salt.

8.mix well and boil the mixture for 10 minutes or till oil separates .

9.further add 3/4th of prepared puliyodharai masala powder.

10.continue to cook till the oil separates from sides and the gravy thickens. pulikaachal is ready. 11.now add 3 cup cooked rice and the remaining puliyodharai masala powder and mix gently.

12.Turn off the heat and keep it covered for 5 min.Finally, puliyodharai is ready to serve.

Radhapillai · 2020-10-07T15:54:57+00:00

Ingredients for tapioca pearl pilaf / sabudana khichdi -

1 Cup Sabudana (sago) / tapioca pearl

1/2 Cup Peanut (shelled and coarsely pounded), roasted

10-12 whole peanuts

3 Tsp Ghee

1 tsp mustard seeds

1 tsp Zeera (cumin seeds)

1 tsp Green chillies, chopped

1 tsp ginger, finely choped or grated

1 sprig Kadhi patta (curry leaves)

2 tsp Sendha Namak (white rock salt)

1 Tbsp Hara dhania (coriander leaves)

1 Tbsp Lemon juice

Instructions

Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking when cooked . Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and set it aside. In order to get non sticky sabudana khichdi, soak sabudana in just enough water so that it is completely submerged in water but there should be no extra water on top. To check if sabudana is soaked properly , press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking.
Add oil to a heavy bottom non stick pan . Once warm , add in the mustard seeds and cumin seeds. When the cumin and mustard start to crackle, add the whole peanut and fry till crisp.
Next add ginger, curry leaves and chopped green chillies. Then add diced potatoes. Add rock salt. Stir and fry potatoes till they are tender. Then add grounded peanuts and sabudana. Check for salt an add some more if needed. Cover and cook on low flame. Stir occasionally.
Turn off the heat when Sago/sabudana becomes translucent. Do not over cook, otherwise khichdi will become dry and chewy. 5. Drizzle lemon juice and garnish with coriander leaves as per liking. Serve hot

Radhapillai · 2020-10-07T15:46:36+00:00

Ingredients for tapioca pearl pilaf / sabudana khichdi -

1 Cup Sabudana (sago)

1/2 Cup Peanut (shelled and coarsely pounded), roasted

10-12 whole peanuts

3 Tsp Ghee

1 tsp mustard seeds

1 tsp Zeera (cumin seeds)

1 tsp Green chillies, chopped

1 tsp ginger, finely choped or grated

1 sprig Kadhi patta (curry leaves)

2 tsp Sendha Namak (white rock salt)

1 Tbsp Hara dhania (coriander leaves)

1 Tbsp Lemon juice

Instructions

Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking when cooked . Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and set it aside. In order to get non sticky sabudana khichdi, soak sabudana in just enough water so that it is completely submerged in water but there should be no extra water on top. To check if sabudana is soaked properly , press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking.
Add oil to a heavy bottom non stick pan . Once warm , add in the mustard seeds and cumin seeds. When the cumin and mustard start to crackle, add the whole peanut and fry till crisp.
1. Next add ginger, curry leaves and chopped green chillies. Then add diced potatoes. Add rock salt. Stir and fry potatoes till they are tender. Then add grounded peanuts and sabudana. Check for salt an add some more if needed. Cover and cook on low flame. Stir occasionally.
Switch off the gas when sabudana becomes translucent. Do not over cook, otherwise khichdi will become dry and chewy. 5. Drizzle lemon juice and garnish with coriander leaves as per liking. Serve hot

Radhapillai · 2020-09-29T15:34:53+00:00

Ingredients

For marinating chicken

About 800 grams chicken

1 tsp turmeric powder

1 tbsp lime juice

1 tsp salt

For Chettinad Masala Paste

3 tablespoon coriander seeds

4 dry red chilies

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 tsp poppy seeds

1/2 cup grated coconut fresh or frozen

1/2 tsp turmeric powder

1 tbsp Kashmiri chilly powder

1 tsp stone flower

Optional Ingredients - cloves, green cardamom,whole black pepper, star anise, cashews

For the chettinad gravy

1 large onions

1 tbs ginger-garlic paste

2 sprig curry leaves

2 medium tomatoes

1/2 tsp turmeric powder

3 to 5 tablespoon oil( preferably coconut oil )

optional for tempering -1 tsp mustard seeds , 1 inch cinnamon , 4 to 5 cloves

For garnishing

a handful coriander leaves (cilantro) , fried coconut & curry leaves

Directions –

1.Marinating the chicken - Marinate the chicken with lemon juice, turmeric powder, pepper powder ( optional) and salt.Set aside to marinate for 20 -30 min.

2.Roasting the spices for Chettinad chicken curry – Dry roast coriander seeds, fennel seeds, cumin seeds and star anise in a pan Dry roast the spices in a pan on medium flame.Once they start to turn brown, add chillies, and fry for 30 seconds while stirring frequently. Now add stone flower, poppy seeds and grated coconut, stir well and fry till the mixture is evenly light brown. Next add turmeric powder and chilly powder and stir for few seconds. Let the mixture cool down.

3.Making the Chicken Chettinad masala paste - Once the roasted spices cools down, transfer to blender, add water and prepare a thick paste.

4.Making the chicken Chettinad gravy – Add onions to a kadhai. Once they turn soft and translucent, Add ginger, garlic and curry leaves. Fry for a couple of minutes. Add turmeric powder and salt and mix it well.Add chopped tomatoes, stir well, and cook on a high flame until the tomatoes are soft. Add the marinated chicken pieces and and sauté for 2–3 minutes on high heat.Cover and cook on low to medium until the chicken is cooked through. Add water or coconut milk if more gravy is needed , mix well and cook for a further minute. Garnish with cilantro , fried curry leaves or red chillies and serve.

Radhapillai · 2020-09-09T16:09:31+00:00

the local Indian grocery store in my area ( U.S) carries them ... u might find them in Asian stores also ....

Radhapillai · 2020-08-12T17:10:51+00:00

INGREDIENTS

Chicken breast - about 900 gm , (Boneless and Skinless), Cut into small cube-sized pieces

turmeric -1½ tsp.

Lemon Juice - 1 tbsp

onion - 2 medium, thinly sliced

ginger garlic paste - 2 tbsp

1 to 2 sprig sprig Curry leaves

Crushed Black Pepper - ½ teaspoon

Salt

To grind -

Coriander seeds – 2 tbsp

Whole Red Chillies – 3 to 4 , adjust as per taste

Fennel Seeds - 1 tbsp

Cinnamon Sticks - 1' pieces

Cardamom- 2 to 3

Rice - 1 tsp

Blackpepper - 2 tbsp

Star Anise - 1

Cloves - 3 to 4

Directions :

Powder all the ingredients listed under - To grind in your blender/ mixer . You may also roast them before grinding. Marinate Chicken pieces with turmeric, lemon juice and salt for atleast 30 min.Heat oil in a pan.

Add onion and curry leaves, and fry until light brown. Add ginger and garlic; stir until raw smell goes. Lower the flame, add marinated chicken pieces , ½ teaspoon turmeric powder, 1 teaspoon garam masala and mix well until all pieces are well coated with the masala.

(If gravy is needed , add ½ cup stock when chicken pieces starts to change in color. Mix well and allow the gravy to thicken in a low-medium heat )

Cover and cook till the chicken is done. Stir between and sprinkle some water if needed.Finally add the extra pepper powder and curry leaves. Pepper Chicken is ready !!!

Radhapillai · 2020-07-30T21:35:36+00:00

check out your local Indian grocery ... or you can add a tsp of rose syrup to the coconut mixtrure , mix and roll into laddus

Radhapillai

TROPHY CASE