Turkey Tikka Masala

We bought some turkey meat yesterday. It is quite an unfamiliar meat for me but you really need to bear with me as I've decided to roll up my sleeves and work on it. As a first attempt, here is my Turkey Tikka Masala dish.

Ingredients

1 cup Turkey slices
3 onions
2½ cm ginger, grated
4 garlic cloves
1 dessert spoon garam masala
½ tsp chilli powder
½ dessert spoon ground coriander
½ dessert spoon ground cumin
1 dessert spoon fenugreek leaves
1 tin chopped tomatoes
4 tbsp tomato purée
480 ml water
1 dessert spoon sugar
1 tub Greek yoghurt
Chopped fresh coriander, to garnish (optional)

Method

Chop and fry the onions, ginger and garlic until they start to turn brown. Add the fenugreek leaves, these are going to give this dish the authentic aroma of curry and a pleasing depth of flavour.
Add the garam masala, chili powder, ground coriander and ground cumin if you have them. If not do not worry-Garam masala is the one you really need.
Add the tomatoes and briskly simmer this spiced sauce for about 5 minutes. Now add the tomato purée, 480ml water, salt and sugar. You will now have the makings of a red masala sauce. Blend this mixture to a smooth sauce consistency.
At this stage add your turkey to the sauce and return the pan to a low heat and allow it to simmer and penetrate the turkey pieces.
Now add the Greek yoghurt and stir this in to give the masala a glossy piquant finish.
Garnish with freshly chopped coriander, if you have it.

Tari Wali Andey

Tari Wali Andey is a flavourful and aromatic dish made with eggs. It has an exceptionally thin silky gravy which is a treat to the taste buds.It is cooked in a  tomato puree which adds to its tasty flavour. It is a perfect side dish with roti, chappathi or Nan.

Ingredients

Tomato puree-  1/2Cup
Salt  -To Taste
Chilli powder  -1Teaspoons
Coriander powder  -1/2Teaspoons
Ginger garlic paste - 1Teaspoons
Turmeric powder -  1/2Teaspoons
Onion paste - 1Tablespoons
Garlic(chopped) 2-3Clove
Green chillies- 1/2Teaspoons
Coriander leaves  -1Tablespoons
Cumin seeds - 1Teaspoons
Eggs(boiled)- 5Numbers
Garam masala powder- 1Teaspoons
Oil  -2Tablespoons

Directions

Boil the eggs and keep aside. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, onion paste and saute it, well until they are nicely coloured. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree and stir well. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes.  Once the gravy becomes thick, add some more water and mix well.  Allow it to cook to thin gravy. Now add the boiled eggs into this silky gravy and allow it to cook for few minutes and then switch off the flame. Serve with roti, chapatti, naan or rice.

Spicy Potato Masala

This is a very easy vegetarian side dish with chappathi or roti. It can be put together in no time with the least of ingredients. Hence this one is my family's official idle dish which is usually made when I am too lazy for a grand dish. Enjoy.

Ingredients

Potato - 2.
large Onions - 2.
Coconut Milk - 1 cup.
Celery - a little.
mustard - 1 tsp
Red Chilli - 2.
cooking oil - 2 tbsp
Red Chilli powder - 1 tsp
Turmeric powder - 2 tsp
Garam Masala powder - 2 tbsp water - 1.5 cups
salt - 1 tsp

Method

Cut the onions and potatoes into large pieces. Heat oil, add the mustard seeds and red chillies.
When they splutter, add the onion pieces and mix well.
When the onions become slightly brown, put the potatoes pieces in and mix well. Then pour water into the pan and let it boil. When it boils, close the pan with a lid so that the potatoes get cooked.
After 5-7 mins, remove the lid and cook for 4-5 mins.
Add the turmeric powder, masala powder, red chilli powder and mix all the ingredients well.
Also add the salt.
When all the ingredients are very well mixed, pour the coconut milk and mix well.
When it boils, add celery leaves and mix well. Serve hot.

Green Chilly Mezhukkupuratti

My most recent blog recipe was a green chilly thoran. So why dont we try a green chilly mezhukkupuratti this time?? Enjoy this variety mezhukkupuratti recipe with matta rice. It is tasty and very easy to make. Add some spice and flavour to your meals with this spicy dish. Enjoy.

Ingredients

Chopped Green Bajji chilly - 2 1/2 cups
Onions - 1 No ( Finely chopped )
Green chillies -3 Nos ( Split length-wise )
Turmeric powder - 1/2 tsp
Red chilly powder -1/2 tsp or Crushed dry red chillies -2-3 nos
Curry leaves -1 stem
Mustard seeds / Kaduku - 1/2 tsp
Oil - 1 1/2 tbsp
Salt to taste.

Method
Heat oil in a pan and add mustard seeds and when the mustard seeds start to crackle, add curry leaves and chopped onions.Saute till the onions become soft.
Then add the chopped chilly along with turmeric powder, chilly flakes / red chilly powder, salt and 2-3 tbsps of water
Cook covered for about 15 minutes and then cook uncover for another 5 minutes or till it becomes dry and then remove from the flame.
Enjoy with rice.

Green Chilly Thoran

I was quite surprised when I came across this recipe and never thought that it would come out well. But contrary to my beliefs, this one became one of the tastiest of all thoran recipes that I've ever made. Try this easy recipe today itself.

Ingredients

Big Green chilly (Bajji chilly)-250 gm.
Onions-2 no.
Coconut -1/2 cup.
Turmericpowder -1/2tsp.
Mustardseeds -1/4 tsp.
Curryleaves - few.
Coconutoil - 2 tbsp.
Salt to taste.

Directions

Heat oil in a pan , splutter Mustard seeds, then add finely chopped onions, Turmeric powder and sauté well.
Add finely chopped green chillies,curry leaves, salt and mix well. Cover it with a lid and cook in a low flame for about 2 - 3 minutes.
Add grated Coconut and mix well till done. ( Low flame ). Chilly Thoran is ready to serve. It is good with steamed rice. Use more Coconut to reduce the hot sensation of the chilly. Serve it in a plate.

Egg and Potato in Coconut Milk

This is an easy side dish with Chappathi.  Its been very long since I made any egg dishes for dinner. So yesterday when I went to our nearby bakala, I deliberately bought a carton of eggs hoping to try out various recipes with it. Enjoy this tasty recipe.

Ingredients

Hard boiled eggs- 2 to 3 nos
Mustard seeds- 1/4 tsp
Turmeric powder-1/4 tsp
Onion sliced- 1 large
Potato -cut into small cubes-1 large
Green chilies-cut vertically- 2 to 3 nos (according to taste)
Garam masala powder-1/4 to 1/2 tsp
Coriander powder- 1 tsp
Curry leaves- 1 sprig
Thin coconut milk- 3/4 cup
Thick coconut milk- 1/2 cup
Oil- as required
Salt to taste

Method

Heat oil in a pan and add mustard seeds,Let it splutter.
Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil. Serve hot.

Vazhakka Bajji (Raw Banana Fritters)

I had some batter left over from the mirchi bajjis that I made yesterday. So I thought I'll make vazhakka bajjis since I havent posted its recipe in my blog yet. This is quite a filling snack and a tasty one too. Serve it with chutney or ketchup.

Ingredients

Vazhakkai/ Raw plantain - 1
Besan/ kadala maavu - 1/2 cup
Rice flour - 1/4 cup
Corn flour (optional) - 1 tsp
Cooking soda - 3 pinches
Asafoetida - 1/8 tsp
jeera - 1 tsp
Red chilli powder - 1 tsp
Salt and water - As needed
Hot oil (optional) - 1 tblsp
Oil - for deep frying

Method
In a mixing bowl, mix gram flour, rice flour, red chilli powder, cooking soda, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium thick as you wish using knife or a slicer. Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Aval Puttu

I tried out a few Aval recipes today on the sudden realization that I havent posted any aval recipes in this blog except an Aval vilayichathu which I posted a long time ago. Aval is the easiest available ingredient and can be turned into yummy dishes in no time at all. Try this Aval Puttu today.

Ingredients

Aval (Poha) – 1 cup
Jaggery – 1/2 cup
Coconut gratings – 1/4 cup
Cardamom Powder – 1/2 teaspoon
Raisins-1 tbsp
Ghee – 4 teaspoon

Directions

Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder. Put this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.
In another vessel, put the jaggery and add ¼ cup water and bring to boil. Remove and strain it. Again put it back on the stove and allow to boil for five minutes or till reaches one string consistency. Add coconut gratings and the poha powder and immediately switch off the stove. Mix well. Add cardamom powder, Raisins and ghee and once again mix well. Keep it covered for atleast half-an-hour. Garnish with scraped jaggery and banana slices.

Lauki Aloo Sabzi

Lauki Aloo Sabzi is a perfect vegetarian dish with roti or naan. Once in a while my husband would accompany me to my kitchen and help me with my cooking. Today was one such day when he decided to make this superb subzi and I  just loved the recipe. The dish was truly yummy. The combination of potatoes along with the bottle gourd, makes it a filling and complete dish.

Ingredients

3 large potatoes, peeled and diced
1 medium sized bottle gourd, peeled and diced
2 large tomatoes, finely chopped
1 large onion finely chopped
An inch piece of ginger, grated
2 green chillies, slit
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
salt to taste
oil for cooking

Directions

To begin making the Lauki Aloo Sabzi Recipe first get the potatoes and lauki (bottlegourd) peeled and diced. Get the remaining ingredients ready.
Heat oil in the pressure cooker or the pan on medium heat.  Add the onions and ginger; saute until the onions become slightly soft. Add all the remaining ingredients along with 1-1/2 cups of water and salt to taste as well.
Cover the pressure cooker and cook until you hear couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat. 
Allow the pressure to release naturally in the pressure cooker as the vegetables will continue to cook and soften inside while there is pressure.
If you were cooking in the pan, cook on low heat until the vegetables get cooked completely and the curry has a gravy like texture.
Open the cooker/ pan and give the Aloo Lauki Sabzi a stir. Check the salt and spices and adjust to suit your taste. Serve hot.

Aval Sharkkara Nanachathu

There is nothing regal in it. Its the simplest of a breakfast or teatime dish which is very common in south india. It tastes awesome when served with sliced bananas. You can add a little bit of ghee before serving for an added flavour.

Ingredients

Aval / thin brown rice flakes-1 3/4 cup
Coconut (grated)'1 cup
Jaggery / sharkara-1/2 cup
Sugar-1 teaspoon
Roasted sesame seeds-1 teaspoon
Cardamom powder-1/4 teaspoon
Dry ginger powder-a pinch
Cumin powder -a pinch

Method

In a plate or bowl, add all the above mentioned ingredients, and mix well with your hands. 
Crush and mix with your hands nicely till you find moisture from coconut and jaggery.  Keep mixing until everything gets mixed well.  This will take about 3 – 4 minutes, depending on the quality of coconut.  Enjoy!