Maggi Noodles Pakoras
Ingredients
1 pack maggi Noodles
1 cup gram flour
1/2 cup chopped panneer
3 green chillies
4 sp cashew nuts
few mint leaves
Salt to taste
Oil for deep frying
Method:
1. Prepare the noodles as per the instruction and keep a side to cool
2. Add all the ingredients and mix well.Add water if required.
3. Heat oil in a deep kadai
4. Shape the mixture into small pagodas and deep fry till golden brown
5. Serve with sweet or mint chutney.
Chettinadu Crab Masala
Ingredients
4 lbs - snow crab
1 med size onion chopped
2 large tomatoes sliced
1 thumb size ginger chopped
6 pods of garlic chopped
1 ~ 2 sp red chilly powder
1/2 cup coconut
1 sp fennel seeds
5 sp cooking oil
few curry leaver
turmeric powder
salt to taste
Method:
1. Cut the crab, 2 inches long
2. In a nonstick kadai, add oil and then the fennel seeds
3. Add ginnger, garlic, onions and fry
4. Then add tomatoes and curry leaves.
5. In a mixie grind it to a paste.
6. Pour the paste to the same pan and bring it to boil
7. Add the crab and turmeric powder,chilly powder, salt and let it cook.
8. Grind the coconut to a fine paste and add to the crab.
Chef tips : It is easy to cut the crab, when it is frozen
Serve with hot rice
Chili sauce
Ingredients
2 cups - Fresh chili
1/4 cup - Garlic
1/4 cup - Ginger
1/2 cup - Sugar
3/4 cup - vinegar
Method:
Remove seeds from the chilies
Peal and chop ginger and garlic
Grind all together with vinegar.
chef tips :sauces can be prepared from fresh green chili, red chillies or dry red chillies.
Great with noodles, fried rice, chilly chicken, soups. etc.,
Chettinadu Chilly Chicken
Ingredients
2 lbs Chopped chicken
4 tbs of soy sauce
2 tbs of Vinegar
1 thumb size ginger
6 pods of garlic
4 - 6 green chillies
1 pinch green food colour
1 sp mustard seeds
1 bunch curry leaves
4 sp cooking oil
salt to taste
Method:
1. Grind ginger, garlic, green chillies with soy sauce and vinegar to a thick paste in a mixie
2. Add the ground paste, salt, green powder to the chicken and marinate for 2 - 4 hours
3. cook the chicken with no water or less water in a pan or in the pressure cooker
4. In a deep non stick kadai, add oil , then add the mustard seed and then the curry leaves.
5. Add the seasoning to the cooked chicken and serve hot.
Idli Upuma
Ingredients
10 cooked idli
1 big size onion
1/2 sp mustard seeds
1/2 sp Channa dal
1/2 sp urad dal
5 sp Oil
Curry leaves
Cilantro for garnish
Method:
Add oil to a non stick deep Kadai.
Add mustard, channa dal and urad dal and let it turn to golden brown
Add chopped onion and curry leaves and fry , then add turmeric powder and mix well
In a separte dish, use wet or moist hand to scramble the idlis
Next add finely scrambled idlis at a low heat and mix it well .
Finally add cilantro to garnish.
Tomato dosai
Ingredients
4 cups idli rice.
1/2 cup urad dal
8 tomatoes
1 sp cummin seeds
Method:
1. soak rice and dal separately, over night
While grinding add chopped tomatoes and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro
Karai Dosai
Ingredients
3 cup idli rice
1/2 cup chana dal
1/2 cup urad dal
1/2 cup thoor dal
1/2 cup whole moog dal ( opt )
1 sp cummin seeds
1/2 cup finely chopped fresh coconut
Salt ot taste
Method:
1. soak rice and dal separately, over night
Grind not to a fine or a smooth batter
while grinding add coconut and cumin seeds.
Let the batter ferment
Before cooking add chopped cilantro
Grated carrot can also be added.
Thirupathi Adai
Ingredients
4 cups idli rice
1 cup black whole urad dal
5 sp finely chopped ginger
2 sp crushed black pepper corns
3 sp ghee
Method :
Soak rice overnight
Soak urad dal one hour before grinding.
The batter texture should not be fine or smooth
Add salt to the batter and let it ferment
In a non stick pan add ghee and when melted,
Add crushed black pepper and ginger.
Add this saute to the fermented batter .
In a non stick griddle make thin dosai
Serve hot with Garlic chutney
Gobi Paratha
Ingredients
1/2 sp fennel seeds
2 cups boiled smashed cauliflower
Add little turmeric while boiling
1/2 curry masala powder
1/2 sp garam masala powder
Salt to taste
Oil
Method
Preheat a non stick kadai, add oil
When the oil is heated, add fennel seeds
Then add smashed cauliflower
Add Garam masala powder and curry masala powder
Cook until they are mixed well
Add this to a chapathi flour with salt and water.
After mixing, keep the dough about an hour or two before cooking
You can either cook in a roti maker or on a non stick tawa.
Aloo Paratha
Ingredients
1/2 sp fennel seeds
2 cups boiled smashed pototoes
1/2 curry masala powder
1/2 sp garam masala powder
Salt to taste
Oil
Method
Preheat a non stick kadai, add oil
When the oil is heated, add fennel seeds
Then add smashed potatoes
Add Garam masala powder and curry masala powder
Cook until they are mixed well
Add this to a chapathi flour with salt and water.
After mixing, keep the dough about an hour or two before cooking
You can either cook in a roti maker or on a non stick tawa.