Roasted Chana dal laddu with milk solids

Ingredients:

Milk solids from Clarified butter/Ghee – 2 tbs

(This is the brown color residue that you get while preparing ghee…sorry.. forgot to get a photo of this)

Roasted split chana dal / Pottu kadalai – 1/2 cup (Coarsely ground)

Brown sugar – 2 tbs

Laddu

Method:

Can u imagine something sooo simple… 🙂

Mix all the above ingredients and roll it into small balls. Home made Ferrero Rocher is ready 😉

Sambar – Version 2 – For Pongal , dosa & idli

Ingredients:

Toor dal – 1 cup
Tomatoes – 2
Onion – 1 medium size
Tamarind extract from 1 lime size ball
Curry leaves
Mustard seeds
Salt
Sugar
Oil

Grind to paste:

Fry the following items in a dry pan till you get a nice aroma and grind to paste with little amount of water.

Coriander seeds – 2 tbs
Cumin seeds – 1/2 tbs
Peppercorns – 4-6
Fenugreek/Methi seeds – 1/2 tbs
Red chilies – 4

Arachu vitta sambar

Method:

1) Heat oil/ghee in a pan, add mustard seeds, curry leaves and red chilies.

2) Make julienne cut on the onion (thick pieces).

3) Add onion and saute for a while.Next add chopped tomatoes.

4) Now add the ground paste and tamarind extract.Let it cook for few minutes. Big chunks of onion cooked in this mixture brings a special taste.

5) Add cooked dhal, salt and a pinch of sugar.

6) Garnish with cilantro.

Arachu vitta sambar is ready.

Mint Chutney

Ingredients:

Mint leaves – 10 -15 leaves
Coconut (grated or dessicated) – 1 cup
Urid dal  – 2 tbs
Channa dal – 1 tbs
Green chilies – 2-3
Tamarind – small nutmeg size ball
Salt
Oil

Mint Chutney

Method:

1) Take a pan with a tablespoon of oil.Roast urid dal and channa dal till you get the nice flavour.

2) Turn off the heat and add coconut, mint leaves, green chilies and tamarind.Fry these items with pan’s heat.

3) Grind the above all with required amout of water.Add salt.

Mint chutney is ready.This goes well with rice , dosa and idli.

Kambu Sadham & Kadalai Chutney – Millet & Peanut Chutney

I know it is difficult to get millet here.My mom had brought some during her last visit.Also taught me the method to prepare.Today my husband is not gonna come for lunch (he don’t like kambu sadham), so lemme try my hands on kambu sadham.To go along with this i have prepared groundnut chuntey.You can also have greens, sambar or dry fish curry (ada namma karuvaattu kulambu thaan) with this.

You must do a great deal of prep work before you cook millet.Fortunately my mom had done all those wonders.You have to grind the millet coarsely in order to remove the husk.

Kambu Sadham :

1) For one cup of millet you may need around 4 cups of water.

2) Heat the water in the vessel which can get into a pressure cooker.We are going to precook the millet before setting into the pressure cooker.

3) Once the water gets boiled add the millet.Keep cooking till you find the millet sticky and of porridge consistency.

4) Once it has come to this state, transfer the bowl to the pressure cooker and cook for 4-5 whistles.

Perfecto!!

I know this one is tricky, as you keep trying several times you will get it 🙂
Kambu Sadham & kadalai chutney

Groundnut Chutney:

Roasted groundnut (skin peeled) – 1/4 cup
Coconut (freshly grated/ desiccated) – 1/2 cup
Cumin seeds – 1 tbs
Red chilies – 3-4
Garlic – 1 small pod (optional)
For tempering – Mustard seeds,curry leaves.

Grind the roasted groundnut, coconut,cumin seeds , garlic and red chilies with required amount of water.Temper the chutney with mustard seeds and curry leaves.

Ground Chicken Masala – Kothu Kari

I got some Italian sausage over the weekend just to make sausage biryani , got influenced due to “Daily Musings” recipe. It had come out really well.When i was wondering what should  i do with the remaining links i remembered my mom’s recipe for Kothu kari (Ground Chicken/Meat). So why not try that on this.Here you go…

Ingredients:

Ground Chicken/Meat or Italian Sausage – 1 lb
Fennel Seeds / Saunf – 1 tbs
Garlic & Ginger paste – 1-2 tbs
Onion – 1 medium (finely chopped)
Curry leaves – finely chopped
Coriander powder – 2 tbs
Chili powder – 1 tbs
Salt
Oil

Ground Chicken Curry

Method:

1) Take a pressure cooker, add some oil and saute fennel seeds,onion and curry leaves.Add salt.Saute till onion turns translucent.

2) Next add ginger-garlic paste and saute till the raw smell vanishes.

3) Add coriander powder and chili powder.

4) Remove the casing from sausage and add the meat/ground chicken to the sauteed items.

5) Saute for 2-3 minutes and add a cup of water.Pressure cook for 10-15 minutes.

Delicious kothu kari is ready.This goes well with rice and chapati.

Crispy Karela Fry – Crispy Bitter Gourd Fry – Paagarkai Varual

Ingredients:

Bitter Gourd – 1 medium size
Tamarind Extract – 1/2 cup
Chili powder – 1 tbs
Salt
Chicken Breading Mix – 2 cups

Here i’ve used Andy’s Chicken Breading (http://www.andysseasoning.com/pages/chicken.html).
You may explore the taste by using other varieties as well.

Karela Fry

Method:

1) Slice the bitter gourd into thin rings.

2) Keep the bitter gourd soaked in tamarind extract, chili powder and salt for 2-3 hours.

3) Take the breading mix in a plate.

4) Take the ring one by one, coat them with the breading mix and deep fry in oil.

Yummy Karela fry is ready.