Tomato Chunety (Nandini Style)

This recipe is exactly the same you taste in Nandini Restaurant in Bangalore,India. It goes well with Papad, Idili ,Dosa.

Yield : 4 Serving

Ingredients:

     

      Tomato                4 Big (cut in big cubes)
      Onion                  1-2 Small (cut in big cubes)

      Garlic Clove        3-4 (cut in big cubes)

      Ginger                 2 inch piece (cut in big cubes)

      Green Chili         3 (cut in big cubes)
      Chickpea seed     1 Teaspoon
      Cashew               6-8 Whole
      Tamarind            1 inch full size

      Mustard seed       1 Teaspoon

      Cumin Powder    1 Teaspoon
      Coconut               1/4 Cup (Freshly grated)
      Oil                       2 Tablespoon

      Salt                     as per taste

Direction:

 In a nonstick pan add oil, heat on medium flame. Once oil starts smoke add mustard seeds and cumin seed. As seeds start splutter add chickpea seeds, garlic and ginger then green chili until sauté. Add tamarind, cashew and stir for a minute. Now add onion and cook for another 5 minutes then add tomato and let it cook until tomato soften.

Cool the mixture and grind mixture with freshly grated coconut.

Serve at room temperature with idili or dosa.

You can store this in refrigerator for a week maximum.

Shahi Gatte ki Sabji

Shahi gatte are famous recipe from Rajasthan. Its sour in taste and delicious with masala chickpea round dumpling with curd gravy.

Yield:  4 Serving

Ingredients:

       Whole Curd/Yogurt/Dahi                       2 Cup
       Chickpea flour(Besan)                            1 Cup
       Tomato                                                    2 Medium (Finely chopped)
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Fenugreek seed                                       1/4 Teaspoon  OPTIONAL
       Oil                                                          2 Tablespoon + 2 Teaspoon
       Kasturi Methi                                        1/2 Teaspoon
       Asafetida                                               2 pinch OR 1/8 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely)


Direction:

In a bowl mix chickpea flour, turmeric powder, kasturi methi, asafetida, salt ,oil 2-1 teaspoon and make hard but smooth dough. Now didvide the dough into 4 balls and roll them into thin long 3 inch height. Boil water in container with cover lid. Once water comes to boil add the rolled gate into water and boil until it start floating in the water. Once gatte cooked well ,chop them into thin single slice like small circular shape.

 Heat oil on medium-high heat until smoke. Add fenugreek seeds, mustard seeds, cumin seeds sauté for a minute. Add ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add the tomato and cook until masala separates oil. Add curd and keep on stirring until you see first boil. Continue stir unit it goes with 3 boil and add salt. Now add gatte and boil for 2 minutes. Garnish with freshly chopped Cilantro.

Serve hot with Phulka.

Andhra Chili Chicken

Yield:  4 Serving

Ingredients:

       Chicken Boneles                                    500 gram
       Ginger-Garlic Paste                                2 Teaspoon
       Coriander Powder                                  1 Tablespoon
       Onion                                                     3 Medium (thin sliced)
       Red Chili Powder                                   2 Teaspoon
       Black pepper                                          1/4 Teaspoon (coarse grind)
       Turmeric Powder                                    1/2 Teaspoon
       Oil                                                           5 Tablespoon + 3 teaspoon
       Chicken Masala                                      1/2 Teaspoon
       Salt                                                         As per taste
       Lemon Juice                                           2 Table spoon (OPTIONAL)
       Curry Leaves                                          2 bunch
       Cilantro                                                  a bunch (Washed and chopped finely)


Direction:

Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature.

 In a bowl add chicken fillet topped red chili powder, turmeric powder, coriander powder, black pepper, ginger-galric paste, salt, lemon juice and oil for 3 teaspoon. Mix well all ingredients and marinate for at least 2 hours or refrigerate for 12 hours.

In non-stick pan add 5 tablespoon and heat on medium heat. Once oil heated add curry leaves then onion and fry until turn golden in color. Add marinated chicken fillet ,chicken masala and cover the lid. Cook until all the chicken water evaporate, this would take approximate 15-20 minutes.Check occasionally and stir softly so it will cook all sides.

Serve hot with Cilantro garnish as side dish. Enjoy the recipe with green chutney.

Bottle Gourd Veg Balls Curry / Lauki ke Kofte/ Lauki Kofta

Bottle Gourd veg balls in spicy onion-tomato gravy.

Yield: 4 Serving

Ingredients:

       Bottle Gourd (Lauki)   1 medium size (300 grams)
       Chickpea Flour            1/2 Cup
       Green Chili                 1-2 (Finely chopped)
       Onion                          2 Medium
       Tomato                        3 Medium
       Ginger garlic paste       1 Teaspoon
       Cumin Seeds              1/4 Teaspoon
       Mustard seeds             1/4 Teaspoon
       Coriander Powder       1/4 Teaspoon
       Turmeric Powder        1/2 Teaspoon
       Garam Masala              1/2 Teaspoon (OPTIONAL)
       Oil                               2 Teaspoon + 3 Cup(For deep frying)
       Salt                              As per taste
   

Direction:

Peel bottle gourd and grate it. Remove water content from the grated bottle gourd by squeezing in between palm. In a bowl add turmeric 1/4 teaspoon, salt, chickpea flour (besan) with gated bottle guard ,add water if require as this would come as smooth paste thick enough so we can make small ball and it is called as veg ball (kofte) .

Heat 3 cups of oil in the wok on medium heat. Deep fry the veg ball until turns light golden brown in color. Keep veg balls on the absorbent paper to reduce the oil.

Heat oil in another non-stick pan on medium heat. Grind a masala as to add onion,tomato,ginger,garlic and green chili. Once the oil start smoke add cumin, mustard seeds and sauté.  Add the grind paste and continue stir for a second as to mix it properly. Stir occasionally until oil start separating from the masala.

Once masala start leaving oil add turmeric powder, coriander powder and a cup of water. Let it cook for a boil then add veg balls and garam masala. Cover the id and let it cook for another 5 minutes and if veg balls absorb water then add a little to form a gravy.

Serve hot with cilantro garnish. This dish goes best with Phulka,Naan or Chapati.